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Relationship between volatile profile and sensory development of an oat-based biscuit

Claudine Cognat1, Tom Shepherd1, Susan R Verrall1

  • 1Enhancing Crop Productivity & Utilisation, The James Hutton Institute, Invergowrie, Dundee DD2 5DA, Scotland, UK.

Food Chemistry
|May 7, 2014
PubMed
Abstract

Keywords:
AntioxidantOatRosemary extractShelf-lifeVolatiles

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