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Volatile fingerprinting of the plum brandies produced from different fruit varieties
Nowadays, fingerprinting of food became one of the most perspective analytical tools to resolve a problem of food quality and authentication, especially in difficult cases like differentiation of fruit varieties. In this work, plum brandies distillated by the same technology from 25 plum cultivars w...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5686009/ https://ncbi.nlm.nih.gov/pubmed/29184235 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2900-5 |
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