Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC-PTR-ToF-MS.
Joana PicoIuliia KhomenkoVittorio CapozziLuciano NavariniJosé BernalManuel GómezFranco BiasioliPublished in: Journal of mass spectrometry : JMS (2018)