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APA Citation
Pétel, C., Onno, B., & Prost, C. (2017). sourdough volatile compounds and their contribution to bread: A review. Trends in food science & technology, 59, 105–123. http://access.bl.uk/ark:/81055/vdc_100040416076.0x00001b
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Pétel, C., Onno, B., & Prost, C. (2017). sourdough volatile compounds and their contribution to bread: A review. Trends in food science & technology, 59, 105–123. http://access.bl.uk/ark:/81055/vdc_100040416076.0x00001b