Differences Between Sensory Profiles and Development of Rancidity During Long-Term Storage of Native and Processed Oat
Author:
Affiliation:
1. VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland.
2. Corresponding author. E-mail: raija-liisa.heinio@vtt.fi Phone: + 358-9-456 5178. Fax: +358-9-455 2103.
3. Helsinki University of Technology, P.O. Box 1000, FIN-02015 TKK Finland.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
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