volatile organic compound

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Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology.
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Chemical gas sensing quartz crystal microbalance phthalocyanine vic-dioxime hydrogen bond acidity Langmuir–Blodgett nanobiosensor nanolithography close-packed silica colloids porous film biodetection acidification 3-methyl-butanal mozzarella occupational exposure indoor air quality sanitary engineering