Real-Time Monitoring of Volatile Compounds Losses in the...

Foods 2020 / 10 Vol. 9; Iss. 10

Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

Pico, Joana, Khomenko, Iuliia, Capozzi, Vittorio, Navarini, Luciano, Biasioli, Franco
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Volume:
9
Journal:
Foods
DOI:
10.3390/foods9101498
Date:
October, 2020
File:
PDF, 1.42 MB
2020
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