Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds

Published 2013 View Full Article

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Title
Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 141, Issue 4, Pages 3510-3518
Publisher
Elsevier BV
Online
2013-06-20
DOI
10.1016/j.foodchem.2013.06.039

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