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Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and

Xingchen Li1, Indrawati Oey2, Sze Ying Leong2

  • 1Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.

Food Chemistry
|November 13, 2022
PubMed

Keywords:
FingerprintingKinetics modellingLipid oxidationOatsShelf-lifeVolatiles

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