Makhoul, S.; Romano, A.; Capozzi, V.; Spano, G.; Aprea, E.; Guzzo, J.; El Nakat, H.; Biasioli, F. (2015). Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds and the effect of flour, yeast and their interaction during the bread-making process. In: Pulkrabová, J.; Tomaniová, M.; Nielen, M.; Hajšlová, J. (Editors) 7th International Symposium on Recent advances in food analysis: book of abstracts, November 3-6, 2015, Prague, Czech Republic. Prague: University of chemistry and technology: 110. ISBN: 9788070809341. url: http://www.rafa2015.eu/pdf/BoA_RAFA%202015_FINAL.pdf handle: http://hdl.handle.net/10449/34518
Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds and the effect of flour, yeast and their interaction during the bread-making process
Makhoul, Salim;Romano, Andrea;Capozzi, Vittorio;Aprea, Eugenio;Biasioli, Franco
2015-01-01
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