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The quantity and composition of aroma and avour compounds in foods and food products exert a marked in uence on the consumer acceptance and, consequently, on the commercial value of the products. It has been established many times that one of the main properties...
This latest volume in the series entitled Liquid Chromatography of Natural Pigments and Synthetic Dyes presents an overview of the latest developments in the field while critically evaluating this method of analysis and providing comparisons of the various liquid...
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