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Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds

โœ Scribed by Maire, Murielle; Rega, Barbara; Cuvelier, Marie-Elisabeth; Soto, Paola; Giampaoli, Pierre


Book ID
122054156
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
865 KB
Volume
141
Category
Article
ISSN
0308-8146

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