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Cited article:

Extraction of volatile and semi‐volatile components from oak wood used for aging wine by miniaturised pressurised liquid technique

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Authentication of traditional Chinese medicine using infrared spectroscopy: distinguishing between ginseng and its morphological fakes

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Optimization of a Thermal Desorption Method for a Mixture of Volatile Organic Compounds (C1–C10): Comparison of Two Types of Cold‐Traps

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Silica and other materials as supports in liquid chromatography. Chromatographic tests and their importance for evaluating these supports. Part I

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Headspace Analysis of Foods and Flavors

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Advances in Experimental Medicine and Biology, Headspace Analysis of Foods and Flavors 488 143 (2001)

Distribution of volatile organic compounds during the combustion process in coal-fired power stations

G Fernández-Martı́nez, P López-Mahı́a, S Muniategui-Lorenzo, D Prada-Rodrı́guez and E Fernández-Fernández
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Supercritical Fluid Extraction of 5-Hydroxymethyl-2-furaldehyde from Raisins

M. Palma and L. T. Taylor
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Chemical and sensory changes in white wines fermented in the presence of oak chips

M. S. Pérez‐Coello, M. A. González‐Viñas, E. García‐Romero, M. D. Cabezudo and J. Sanz
International Journal of Food Science & Technology 35 (1) 23 (2000)