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Comparing Volatile Compounds Among Brands of Argentinian Yerba Mate (Ilex paraguariensis) Using High-resolution GC/Q-TOF

 

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C146-E178 GC×GC Handbook Application Compendium of Comprehensive 2D GC Vol.1-5 GCxGC Handbook Application of Comprehensive 2D GC Vol. 1 - 5 Prof. Luigi Mondello Università degli Studi di Messina 1 Analysis of Fresh and Aged Tea Tree Essential Oil [P.2-9]…
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Poster Reprint ASMS 2020 MP 201 Workflow for food classification and authenticity using yerba mate and high-resolution GC/QTOF Sofia Nieto, Melissa Churley Agilent Technologies, Santa Clara, CA Introduction Food fraud is a highly profitable business and includes activities such as…
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GERSTEL Application Note No. 198, 2018 A Combination of Standard (SBSE) and SolventAssisted (SA-SBSE) Stir Bar Sorptive Extraction for Comprehensive Analysis of Flavor Compounds in Beverages Kevin MacNamara1, Nobuo Ochiai1, Kikuo Sasamoto1, Andreas Hoffmann2 1. GERSTEL K.K., 1-3-1 Nakane, Meguro-ku,…
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