Impact of semolina‐barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach

Fuente: Wiley Open Access

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Bibliographische Detailangaben
Hauptverfasser:	Lorenzo Palombi, Sandra Pati, Carmela Lamacchia, Roberta Montebello, Maria Luisa Savastano, Maria Tufariello
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2024
Schlagworte:	Journal of the Science of Food and Agriculture
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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