Gas chromatography–mass spectrometry (GC–MS) and omics profiling distinguish duck and goose foie gras composition.
|Articles|October 24, 2014
- The Column-10-24-2014
- Volume 10
- Issue 19
Vol 10 No 19 The Column October 24, 2014 North American PDF
Click the title above to open The Column October 24, 2014 North American issue, Volume 10, Number 19, in an interactive PDF format.
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Articles in this issue
almost 12 years ago
Foodomics Approach Detects Anticancer Polyphenols in Rosemaryalmost 12 years ago
Handmade Sea Salt Markersalmost 12 years ago
Critical Evaluation of GC Methodsalmost 12 years ago
Fleeting Fashion versus Tried and Tested Techniquesalmost 12 years ago
Sample Amount Normalization in Metabolomicsalmost 12 years ago
New Developments in the Analysis of Complex Environmental Matricesalmost 12 years ago
Analyzing Failure Using Pyrolysis-GC–MSalmost 12 years ago
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