Sfoglia per Autore Pico, J.
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Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC- PTR-ToF-MS
2018-01-01 Pico, J.; Khomenko, I.; Capozzi, V.; Navarini, L.; Bernal, J.; Gómez, M.; Biasioli, F.
Real-Time monitoring of volatile compounds losses in the oven during baking and toasting of gluten-free bread doughs: a PTR-MS evidence
2020-01-01 Pico, J.; Khomenko, I.; Capozzi, V.; Navarini, L.; Biasioli, F.
Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
---|---|---|---|---|
1-gen-2018 | Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC- PTR-ToF-MS | Pico, J.; Khomenko, I.; Capozzi, V.; Navarini, L.; Bernal, J.; Gómez, M.; Biasioli, F. | Articolo in rivista | |
1-gen-2020 | Real-Time monitoring of volatile compounds losses in the oven during baking and toasting of gluten-free bread doughs: a PTR-MS evidence | Pico, J.; Khomenko, I.; Capozzi, V.; Navarini, L.; Biasioli, F. | Articolo in rivista |
Mostrati risultati da 1 a 2 di 2
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