Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments
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Title
Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume -, Issue -, Pages e13933
Publisher
Wiley
Online
2019-03-21
DOI
10.1111/jfpp.13933
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