Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis
Crossref DOI link: https://doi.org/10.1007/s00217-016-2831-9
Published Online: 2016-12-22
Published Print: 2017-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Caruso, Marisa Carmela
Galgano, Fernanda
Colangelo, Maria Antonietta
Condelli, Nicola
Scarpa, Teresa
Tolve, Roberta
Favati, Fabio
License valid from 2016-12-22