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- Q92370780 description "2019 nî lūn-bûn" @default.
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- Q92370780 description "artículo científico publicado en 2019" @default.
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- Q92370780 description "scientific article published on 24 July 2019" @default.
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- Q92370780 description "videnskabelig artikel udgivet 24. juli 2019" @default.
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- Q92370780 description "επιστημονικό άρθρο" @default.
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- Q92370780 description "наукова стаття, опублікована в липні 2019" @default.
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- Q92370780 description "מאמר מדעי" @default.
- Q92370780 description "مقالة علمية نشرت في 24 يوليو 2019" @default.
- Q92370780 description "২৪ জুলাই ২০১৯-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ" @default.
- Q92370780 description "บทความทางวิทยาศาสตร์" @default.
- Q92370780 description "სამეცნიერო სტატია" @default.
- Q92370780 name "Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread" @default.
- Q92370780 name "Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread" @default.
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- Q92370780 P356 J.FOODCHEM.2019.125252 @default.
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- Q92370780 P1476 "Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread" @default.
- Q92370780 P2093 "Antonio Raffo" @default.
- Q92370780 P2093 "Eleonora Saggia Civitelli" @default.
- Q92370780 P2093 "Elisabetta Moneta" @default.
- Q92370780 P2093 "Fiorella Sinesio" @default.
- Q92370780 P2093 "Marina Carcea" @default.
- Q92370780 P2093 "Marina Peparaio" @default.
- Q92370780 P2093 "Stefano Ferrari Nicoli" @default.
- Q92370780 P2093 "Valentina Narducci" @default.
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