Key Phytochemicals Contributing to the Bitter Off-Taste of Oat (Avena sativa L.)
Author:
Affiliation:
1. Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
2. Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany
Funder
General Mills
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b04995
Reference44 articles.
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4. Bitter-tasting monoglycerides from stored oat flour
5. Vorkommen bitterer Hydroxyfettsäuren in Hafer und Weizen
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