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HARVARD Citation
Longin, F. et al. (2020). Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles. Food research international. p. . [Online].
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Longin, F. et al. (2020). Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles. Food research international. p. . [Online].