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Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD

 

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Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/ PFPD
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flavor, flavorabundance, abundancearoma, aromadairy, dairycompounds, compoundsgerstel, gerstelcontribute, contributeemulsified, emulsifiedsorptive, sorptiveproducts, productstime, timelactones, lactonesthermal, thermalcream, creamcheese
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sbse, sbsesorptive, sorptiveabundance, abundancegerstel, gerstelstir, stircoconut, coconutdesorption, desorptionbar, barextraction, extractionthermal, thermaltdu, tducombination, combinationmps, mpswater, watertime
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abundance, abundancepfpd, pfpdmultidimensional, multidimensionaldimension, dimensionunidentified, unidentifiedheart, heartsulfur, sulfurheartcut, heartcutspicy, spicycut, cutidentification, identificationgerstel, gerstelcolumn, columncitrus, citrusselective
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beer, beerflavor, flavorpdms, pdmsethyl, ethylabused, abusedmethional, methionalsbse, sbsedamascenone, damascenonedeconvolution, deconvolutiongerstel, gerstelhsse, hssefoam, foamtofms, tofmsextraction, extractionphenyl
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