1. Differentiation of volatile aroma components in organically and conventionally produced apples by stir bar sorptive extraction combined with gas chromatography and EI/CI TOF mass spectrometry. (18th August 2020) Authors: Lucht, Fabian; Rinken, Marian; Haberlandt, Silke Journal: International journal of food science & technology Issue: Volume 56:Number 2(2021) Page Start: 909 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗