A new analytical platform based on field-flow fractionation and olfactory sensor to improve the detection of viable and non-viable bacteria in food
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Aldo Roda | Mara Mirasoli | Monica Casale | Pierluigi Reschiglian | Paolo Oliveri | Patrizia Simoni | Barbara Roda | Alessandro Bigi | M. Casale | P. Oliveri | A. Roda | A. Bigi | M. Mirasoli | P. Simoni | A. Zattoni | B. Roda | P. Reschiglian | Andrea Zattoni
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