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Journal: Foods, 2022
Volume: 11
Number: 3470

Article: Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread
Authors: by Alessandro Bianchi, Isabella Taglieri, Angela Zinnai, Monica Macaluso, Chiara Sanmartin and Francesca Venturi
Link: https://www.mdpi.com/2304-8158/11/21/3470

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