Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products. (2012)
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.2012.02.119
PubMed Identifier: 25005987
Publication URI: http://europepmc.org/abstract/MED/25005987
Type: Journal Article/Review
Volume: 134
Parent Publication: Food chemistry
Issue: 3
ISSN: 0308-8146