Impact of sodium reduction strategies on volatile...

Food Chemistry 2019 / 12 Vol. 301

Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread

Sinesio, Fiorella, Raffo, Antonio, Peparaio, Marina, Moneta, Elisabetta, Saggia Civitelli, Eleonora, Narducci, Valentina, Turfani, Valeria, Ferrari Nicoli, Stefano, Carcea, Marina
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Volume:
301
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125252
Date:
December, 2019
File:
PDF, 2.28 MB
english, 2019
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