María Jesús del Nozal Nalda-rekin lankidetzan egindako argitalpenak (2)

2017

  1. Inhibition of fermentation evolution in bread doughs for aroma analyses

    Flavour and Fragrance Journal, Vol. 32, Núm. 6, pp. 461-469

2016

  1. An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb

    Food Chemistry, Vol. 206, pp. 110-118