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Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS

Crossref DOI link: https://doi.org/10.1007/s10068-016-0159-7

Published Online: 2016-08-31

Published Print: 2016-08

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

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