Figure 2.
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Total ion chromatograms of volatiles collected from pure milk and fish oil enriched milk, both stored at 2 °C for 14 days. Reprinted from Venkateshwarlu G, Let MB, Meyer AS, Jacobsen C (2004). Chemical and olfactometric characterization of volatile flavour compounds in a fish oil enriched milk emulsion. J Agric Food Chem 52: 311-7 with permission from ACS Publications.
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