Pico, J.; Khomenko, I.; Capozzi, V.; Navarini, L.; 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. Foods 2020, 9, 1498.
https://doi.org/10.3390/foods9101498
AMA Style
Pico J, Khomenko I, Capozzi V, Navarini L, 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. Foods. 2020; 9(10):1498.
https://doi.org/10.3390/foods9101498
Chicago/Turabian Style
Pico, Joana, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, and Franco Biasioli.
2020. "Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence" Foods 9, no. 10: 1498.
https://doi.org/10.3390/foods9101498
APA Style
Pico, J., Khomenko, I., Capozzi, V., Navarini, L., & Biasioli, F.
(2020). Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence. Foods, 9(10), 1498.
https://doi.org/10.3390/foods9101498