TY  - JOUR 
AU  - Pico Carbajo, Joana
AU  - Antolín Puebla, Beatriz
AU  - Roman Rivas, Laura
AU  - Gómez Pallarés, Manuel
AU  - Bernal del Nozal, José
PY  - 2018
UR  - http://uvadoc.uva.es/handle/10324/28703
AB  - The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF methodology was optimised with PCA and RSM and validated for the...
LA  - spa
PB  - Elsevier
TI  - Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
DO  - 10.1016/j.foodres.2018.01.048
ER  -