Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks

标题
Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks
作者
关键词
-
出版物
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 22, Issue 6, Pages 606-612
出版商
Elsevier BV
发表日期
2008-12-06
DOI
10.1016/j.jfca.2008.11.006

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