HIGHLIGHTS
SUMMARY
The aim of this work is to analyse both of these aspects of tomato sauce using techniques that do not require sample pretreatment, thereby reducing analysis time and cost. Similarly to the aforementioned GC-IMS method, in the case of AF4, analyses were also focused on the 16 samples representing the major brands, and three replicates were carried out for each sample, excluding one sample (manufacturer E) which could not be analysed. The difference 15 of 19 between the two samples of brand 4 in this case is due to the high percentage of . . .
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