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http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_25/101021jf030248i/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_7/101021jf020922g/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_20/101021jf060970r/authorship/2
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Gas Chromatography−Olfactometry (GC-O) and Proton TransferReaction−Mass Spectrometry (PTR-MS) Analysis of the FlavorProfile of Grana Padano, Parmigiano Reggiano, and GranaTrentino Cheeses
Coupling Proton Transfer Reaction−Mass Spectrometry withLinear Discriminant Analysis: a Case Study
Proton Transfer Reaction−Mass Spectrometry (PTR-MS)Headspace Analysis for Rapid Detection of Oxidative Alterationof Olive Oil
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