Cite
HARVARD Citation
Pétel, C. et al. (2017). Sourdough volatile compounds and their contribution to bread: A review. Trends in food science & technology. pp. 105-123. [Online].
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Pétel, C. et al. (2017). Sourdough volatile compounds and their contribution to bread: A review. Trends in food science & technology. pp. 105-123. [Online].