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Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds

Food ChemistryLipid AnalysisChemical EngineeringEngineeringVolatile CompoundsChemical CompositionFood AnalysisLipid OxidationAnalytical ChemistryFood EngineeringBaked ProductsChemistryLipid ChemistryHealth Sciences