Development of a SBSE-TD method coupled to GC–MS and chemometrics for the differentiation of variety and processing conditions in peach juices

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Title
Development of a SBSE-TD method coupled to GC–MS and chemometrics for the differentiation of variety and processing conditions in peach juices
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 119-125
Publisher
Elsevier BV
Online
2017-06-11
DOI
10.1016/j.foodchem.2017.06.070

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