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A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components.
Food Chem. 2017 Apr 15;221:1135-1144. doi: 10.1016/j.foodchem.2016.11.046. Epub 2016 Nov 9.
Food Chem. 2017.
PMID: 27979070
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