Papers: 10.3390/foods9101498

https://doi.org/10.3390/foods9101498

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

Cited by: 10
Author(s): Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, Franco Biasioli
Published: about 6 years ago

Software Mentions 1