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Two-dimensional gas chromatography is a rapidly developing analytical technique. One of the major uses of this technique is its use for food analysis. The paper presents the principle of operation and history of this analytical technique. The specification of the two-dimensional gas chromatography technique has been discussed. The principles of separation of ingredients and application of the method, particularly in the analysis of food products, have also been described. A literature review was also done, presenting the use of two-dimensional gas chromatography for the analysis of fruit and fruit products.
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89-95
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- Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, 11/12 Gabriela Narutowicza Str., Gdansk, Poland
author
- Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, 11/12 Gabriela Narutowicza Str., Gdansk, Poland
References
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bwmeta1.element.psjd-5de98f0e-e11c-4e73-badb-7834eb8da200