Guidelines for LCâMS identifications of flavouring substances in nature, made by the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI)
2010 ◽
Vol 54
(2)
◽
pp. 301-303
◽
1997 ◽
Vol 204
(5)
◽
pp. 400
1997 ◽
Vol 204
(5)
◽
pp. 400-400
◽
1997 ◽
Vol 12
(2)
◽
pp. 137-137
Keyword(s):
Keyword(s):