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BACKGROUND
Stir bar sorptive extraction (SBSE) has been employed for the analysis of aroma compounds directly from Spanish and Italian grape extracts. The extraction conditions have been optimized using a statistical approach, obtaining results that improve the current state of the art.
RESULTS
The proposed analytical conditions were: sample volume 40 mL, extraction time 80 min, 25% (w/v) NaCl and...
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