Cite
HARVARD Citation
Curti, E. et al. (2017). The use of two-dimensional NMR relaxometry in bread staling: a valuable tool?. Food chemistry. pp. 766-772. [Online].
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Curti, E. et al. (2017). The use of two-dimensional NMR relaxometry in bread staling: a valuable tool?. Food chemistry. pp. 766-772. [Online].