Pico Carbajo, 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.
Citação norma ChicagoPico Carbajo, Joana, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, y Franco Biasioli. Real-time Monitoring of Volatile Compounds Losses in the Oven During Baking and Toasting of Gluten-free Bread Doughs: A PTR-MS Evidence. 2020.
Citação norma MLAPico Carbajo, Joana, et al. Real-time Monitoring of Volatile Compounds Losses in the Oven During Baking and Toasting of Gluten-free Bread Doughs: A PTR-MS Evidence. 2020.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.