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S. Panseri, S. Soncin, L. M. Chiesa and P. A. Biondi, “A Headspace Solid-Phase Microextraction Gas-Chromatographic Mass-Spectrometric Method (HS-SPME-GC/MS) to Quantify Hexanal in Butter during Storage as Marker of Lipid Oxidation,” Food Chemistry, Vol. 127, No. 2, 2011, pp. 886-889.
http://dx.doi.org/10.1016/j.foodchem.2010.12.150

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