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Quantification of Aroma Compounds in Wine Based on The Automated Multiple Headspace In-Tube Extraction: Comparison of Release Behaviour in Different Wines - Food Science
http://www.food-sci.com/1870-/Quantification-of-Aroma-Compounds-in-Wine-Based-on-The-Automated-Multiple-Headspace-In-Tube-Extraction-Comparison-of-Release-Behaviour-in-Different-Wines
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The Importance of Sample Preparation in Food Analysis - Food Science
http://www.food-sci.com/415-/The-Importance-of-Sample-Preparation-in-Food-Analysis
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Analysis of a betel-nut foodstuff by direct thermal desorption - Food Science
http://www.food-sci.com/2479-/Analysis-of-a-betel-nut-foodstuff-by-direct-thermal-desorption
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Liquid-phase Microextraction in Food Analysis - Food Science
http://www.food-sci.com/1455-/Liquid-phase-Microextraction-in-Food-Analysis
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Evaluation of performance of Torulaspora delbrueckii, Williopsis saturnus and Kluyveromyces lactis in lychee wine fermentation - Food Science
http://www.food-sci.com/4045-/Evaluation-of-performance-of-Torulaspora-delbrueckii-Williopsis-saturnus-and-Kluyveromyces-lactis-in-lychee-wine-fermentation
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