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Elsevier, Food Chemistry, (239), p. 119-125

DOI: 10.1016/j.foodchem.2017.06.070

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

Journal article published in 2018 by Alexis Marsol-Vall ORCID, Mercè Balcells ORCID, Jordi Eras, Ramon Canela-Garayoa
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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