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Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC×GC–TOF-MS

Food ChemistryOdourant Volatile CompositionChemical EngineeringFrench CiderEngineeringGas ChromatographyChemical CompositionFood AnalysisBioanalysisMass SpectrometryAnalytical ChemistryMedicineChromatographyRepresentative Extraction Method