Abstract
WHEN odorous compounds of food or other products, after initial concentration and separation from the non-volatile material, are investigated by gas-liquid chromatography, only in exceptional cases can the complex mixture be completely separated on a single stationary phase.
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References
Corse, J., and Dimick, K. P., “Flavor Research and Food Acceptance”, p. 302 (New York and London, 1958).
Osteux, R., Guillaume, J., and Laturaze, J., J. Chromat., 1, 70 (1958).
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WEURMAN, C., DHONT, J. Unexpected Formation of Volatile Compounds on Gas-Liquid Chromatography Columns. Nature 184, 1480–1481 (1959). https://doi.org/10.1038/1841480a0
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DOI: https://doi.org/10.1038/1841480a0
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