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Q38550644-1D25FD5A-0F41-4388-A114-075A489966A4
Q38550644-1D25FD5A-0F41-4388-A114-075A489966A4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38550644-1D25FD5A-0F41-4388-A114-075A489966A4
Challenges in relating concentrations of aromas and tastes with flavor features of foods.
P2860
Q38550644-1D25FD5A-0F41-4388-A114-075A489966A4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38550644-1D25FD5A-0F41-4388-A114-075A489966A4
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22349a806237f0ca1f94060b8adfce8f02d4d5e9
P2860
A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME-GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation.