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Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines

Food ChemistryVolatile Carbonyl CompoundsGas ChromatographyHs-spme-gc-ms MethodologyFood AnalysisMass SpectrometryChemometric MethodAnalytical ChemistryMetabolomicsMedicinePort WinesChromatography