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Quantitative GC-MS Analysis of Volatile Flavour Compounds in Pasteurized Milk and Fermented Milk Products Applying a Standard Addition Method
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1994
Year
Food FermentationFlavoromicsHealth SciencesVolatile Flavour CompoundsFood AnalysisAnalytical ChemistryFood ProcessingChromatographyQuantitative Gc-ms AnalysisFood TechnologyFood SafetyPasteurized Milk
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