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2. Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food. Giri A; Khummueng W; Mercier F; Kondjoyan N; Tournayre P; Meurillon M; Ratel J; Engel E J Chromatogr A; 2015 Apr; 1388():217-26. PubMed ID: 25728653 [TBL] [Abstract][Full Text] [Related]
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