Relationship between volative profile and sensory development of an oat based biscuit.

Research output: Contribution to journal › Article › peer-review

Keywords

@article{2bb53cd4b05f49c4b9d76975af0f9517,

title = "Relationship between volative profile and sensory development of an oat based biscuit.",

keywords = "Antioxidants, Board July 2014, Oats, Rosemary extract, Shelf-life, Volatiles",

author = "C. Cognat and T. Shepherd and S.R. Verrall and D. Stewart",

year = "2014",

month = jun,

day = "26",

doi = "10.1016/j.foodchem.2014.02.170",

language = "English",

volume = "160",

pages = "72--81",

journal = "Food Chemistry",

}

TY - JOUR

T1 - Relationship between volative profile and sensory development of an oat based biscuit.

AU - Cognat, C.

AU - Shepherd, T.

AU - Verrall, S.R.

AU - Stewart, D.

PY - 2014/6/26

Y1 - 2014/6/26

KW - Antioxidants

KW - Board July 2014

KW - Oats

KW - Rosemary extract

KW - Shelf-life

KW - Volatiles

U2 - 10.1016/j.foodchem.2014.02.170

DO - 10.1016/j.foodchem.2014.02.170

M3 - Article

VL - 160

SP - 72

EP - 81

JO - Food Chemistry

JF - Food Chemistry

ER -