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2.4. Determination of flavor compou
2.4. Determination of flavor compounds
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2.4 การวิเคราะห์หาปริมาณสารประกอบรสชาติ
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- A 5 mL samples in a tube was centrifuged
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- 2.2. DNA extraction
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- 2.4.3. Analysis of organic acids by HPLC
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