Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

  1. Pico, J.
  2. Antolín, B.
  3. Román, L.
  4. Gómez, M.
  5. Bernal, J.
Journal:
Food Research International

ISSN: 1873-7145 0963-9969

Year of publication: 2018

Volume: 106

Pages: 686-695

Type: Article

DOI: 10.1016/J.FOODRES.2018.01.048 GOOGLE SCHOLAR lock_openUVADOC editor