Quantitation of hexanal by automated SPME for studying dietary influences on the oxidation of pork
| Autor: | Fernando, Lakdas N., Berg, Eric P., Grün, Ingolf U. * |
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| Zdroj: | In Journal of Food Composition and Analysis 2003 16(2):179-188 |
| Databáze: | ScienceDirect |
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