Differences between sensory profiles and development of rancidity during long-term storage of native and processed oat

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Keywords

@article{ac5533163d13496c823590169445ee25,

title = "Differences between sensory profiles and development of rancidity during long-term storage of native and processed oat",

keywords = "oat, rancidity, storage stability, oat, rancidity, storage stability, oat, rancidity, storage stability",

author = "Pekka Lehtinen and Raija-Liisa Heini{\"o} and Kirsi-Marja Oksman-Caldentey and Kaisa Poutanen",

year = "2002",

language = "English",

volume = "79",

pages = "367--375",

journal = "Cereal Chemistry",

issn = "1943-3638",

publisher = "Wiley",

number = "3",

}

TY - JOUR

T1 - Differences between sensory profiles and development of rancidity during long-term storage of native and processed oat

AU - Lehtinen, Pekka

AU - Heiniö, Raija-Liisa

AU - Oksman-Caldentey, Kirsi-Marja

AU - Poutanen, Kaisa

PY - 2002

Y1 - 2002

KW - oat, rancidity, storage stability

M3 - Article

SN - 1943-3638

VL - 79

SP - 367

EP - 375

JO - Cereal Chemistry

JF - Cereal Chemistry

IS - 3

ER -