Alternative GC–MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips
| Autor: | Lojzova, Lenka, Riddellova, Katerina, Hajslova, Jana, Zrostlikova, Jitka, Schurek, Jakub, Cajka, Tomas |
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| Zdroj: | In Analytica Chimica Acta 2009 641(1):101-109 |
| Databáze: | ScienceDirect |
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