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APA Citation
Pico, J., Antolín, B., Román, L., Gómez, M., & Bernal, J. (2018). analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology. Food research international, 106, 686–695. http://access.bl.uk/ark:/81055/vdc_100059593557.0x000016