Analysis of Volatiles Formed during Oxidation of Extruded Oats
Author:
Affiliation:
1. Department of Biochemistry and Food Chemistry, University of Turku, FIN-20014 Turku, Finland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970320a
Reference27 articles.
1. The effects of extrusion cooking on nutritional value — A literature review
2. Nutritional effects of extrusion-cooking
3. A simple procedure for rapid transmethylation of glycerolipids and cholesteryl esters
4. Lipase Activity and Development of Rancidity in Oats and Oat Products Related to Heat Treatment during Processing
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