Yayın: Volatile flavour components of mandarin wine obtained from clementines (<i>Citrus reticula</i> Blanco) extracted by solid‐phase microextraction
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Solid-phase microextraction, Chemistry, Wine, Isoamyl acetate, Chromatography, Ethyl hexanoate, Furfural, Ethyl acetate, Isoamyl alcohol, Alcohol, Gas chromatography–mass spectrometry, Organic chemistry, Food science, Mass spectrometry