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A new analytical platform based on field-flow fractionation and olfactory sensor to improve the detection of viable and non-viable bacteria in food

Crossref DOI link: https://doi.org/10.1007/s00216-016-9836-x

Published Online: 2016-08-13

Published Print: 2016-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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