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Partitioning of Volatile Compounds
2014Volatilization (also referred to as vaporization or evaporation) is the conversion of a chemical from the solid or liquid phase to a gas or vapor phase. The partitioning of a volatile compound in the subsurface environment comprises two distinct patterns: volatilization of contaminant molecules (from the liquid, solid, or adsorbed phase) and dispersion
Brian Berkowitz, Ishai Dror, Bruno Yaron
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2023
Gin is a strong alcoholic beverage with a minimum alcohol content of 37.5% vol, obtained by flavoring ethyl alcohol of agricultural origin with juniper berries (Juniperus communis) and other aromatic substances. The aim of this work was to identify and compare the profile of volatile compounds of gin obtained from four different producers.
Skroza, Danijela +3 more
openaire
Gin is a strong alcoholic beverage with a minimum alcohol content of 37.5% vol, obtained by flavoring ethyl alcohol of agricultural origin with juniper berries (Juniperus communis) and other aromatic substances. The aim of this work was to identify and compare the profile of volatile compounds of gin obtained from four different producers.
Skroza, Danijela +3 more
openaire
2006
The pamphlet explains the chemical qualities of volatile organic compounds (VOCs), sources of particulate emission, health and environmental effects, and monitoring trends. There is a brief summation about what is being done about volatile organic compounds (VOCs). The health effects on humans is noted.
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The pamphlet explains the chemical qualities of volatile organic compounds (VOCs), sources of particulate emission, health and environmental effects, and monitoring trends. There is a brief summation about what is being done about volatile organic compounds (VOCs). The health effects on humans is noted.
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Volatility of DDT and related compounds
Journal of Agricultural and Food Chemistry, 1972W F, Spencer, M M, Cliath
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Methods to Measure Volatile Compounds and the Flavor Significance of Volatile Compounds
1995R Przybylski, N Michael Eskin
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Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes
Foods, 2021Salam Ibrahim, Xi Feng
exaly