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1 public source record currently support 1 VERIFIED claim in this topic.

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Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini & Franco Biasioli

2020-10-20DOI 10.3390/foods9101498

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