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Journal: Foods, 2021
Volume: 10
Number: 417
Article:
5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices
Authors:
by
Gabriella Giovanelli and Carola Cappa
Link:
https://www.mdpi.com/2304-8158/10/2/417
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