Cite
HARVARD Citation
Pico, J. et al. (2016). An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb. Food chemistry. pp. 110-118. [Online].
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Pico, J. et al. (2016). An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb. Food chemistry. pp. 110-118. [Online].