📣 Try out the NEW Gateway to Research and let us know what you think.

We're looking for users to test the new service during August and September and share their feedback. Express your interest by completing this short form.

Relationship between volatile profile and sensory development of an oat-based biscuit. (2014)

First Author: Cognat C

Attributed to: Harnessing new technologies for sustainable oat production and utilisation funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2014.02.170

PubMed Identifier: 24799211

Publication URI: http://europepmc.org/abstract/MED/24799211

Type: Journal Article/Review

Volume: 160

Parent Publication: Food chemistry

ISSN: 0308-8146