Volatile compounds and sensory profile of suspensions of fresh and stored oat flour from batches of pure Finnish cultivars
Open Access
- 23 January 2026
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 507, 148136
Abstract
No abstract availableKeywords
Funding Information
- Jenny ja Antti Wihurin Rahasto
- Raision Tutkimussäätiö
- Business Finland (6933/31/2018)
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