Cite
HARVARD Citation
Pico, J. et al. (2018). Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology. Food research international. pp. 686-695. [Online].
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Pico, J. et al. (2018). Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology. Food research international. pp. 686-695. [Online].