An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb

  1. Pico, J.
  2. Nozal, M.J.
  3. Gómez, M.
  4. Bernal, J.L.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2016

Alea: 206

Orrialdeak: 110-118

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2016.03.054 GOOGLE SCHOLAR
Datuen iturria: Scopus