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C. Pugliese, F. Sirtori, L. Calamai and O. Franci The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME-GC-MS approach Journal of Mass Spectrometry 45

Version of Record online: 26 AUG 2010 | DOI: 10.1002/jms.1805

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