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Cited article:

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Development and performance evaluation of a novel dynamic headspace vacuum transfer “In Trap” extraction method for volatile compounds and comparison with headspace solid-phase microextraction and headspace in-tube extraction

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Journal of Chromatography A 1601 60 (2019)

Determination of highly volatile compounds in fresh onion (Allium cepa L.) by room‐temperature enrichment headspace‐trap coupled to cryotrapping GC–MS

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Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets

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Producing headspace extracts for the gas chromatography–olfactometric evaluation of wine aroma

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Food Chemistry 123 (1) 188 (2010)

Determination of benzenic and halogenated volatile organic compounds in animal-derived food products by one-dimensional and comprehensive two-dimensional gas chromatography–mass spectrometry

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Journal of Chromatography A 1216 (45) 7889 (2009)

Authentication of Meat Products: Determination of Animal Feeding by Parallel GC-MS Analysis of Three Adipose Tissues

Guilhem Sivadier, Jérémy Ratel, Frédéric Bouvier and Erwan Engel
Journal of Agricultural and Food Chemistry 56 (21) 9803 (2008)

Sampling and sample preparation for analysis of aromas and fragrances

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Sampling and Sample Preparation for Field and Laboratory

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Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses

Patricia Larráyoz, Margherita Addis, Roland Gauch and Jacques Olivier Bosset
International Dairy Journal 11 (11-12) 911 (2001)