TY  - JOUR 
AU  - Pico Carbajo, Joana
AU  - Khomenko, Iuliia
AU  - Capozzi, Vittorio
AU  - Navarini, Luciano
AU  - Biasioli, Franco
PY  - 2020
UR  - https://uvadoc.uva.es/handle/10324/58721
AB  - Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the final product, which is crucial for gluten-free breads that are known for...
LA  - eng
PB  - MDPI
KW  - Química analítica
KW  - Volatile compounds
KW  - PTR-ToF-MS
KW  - Gluten-free bread
KW  - Baking
KW  - Compuestos volátiles
KW  - PTR-ToF-MS
KW  - Pan sin gluten
KW  - Horneando
TI  - Real-time monitoring of volatile compounds losses in the oven during baking and toasting of gluten-free bread doughs: A PTR-MS evidence
DO  - 10.3390/foods9101498
ER  -