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Impact of different roasting conditions on sensory properties and health-related compounds of oat products.
Schlörmann, W; Zetzmann, S; Wiege, B; Haase, N U; Greiling, A; Lorkowski, S; Dawczynski, C; Glei, M.
Afiliação
  • Schlörmann W; Friedrich Schiller University Jena, Institute of Nutritional Sciences, Department of Nutritional Toxicology, Dornburger Straße 24, 07743 Jena, Germany; Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany. Electronic address: wiebke.schloermann@uni-jena
  • Zetzmann S; Friedrich Schiller University Jena, Institute of Nutritional Sciences, Department of Nutritional Toxicology, Dornburger Straße 24, 07743 Jena, Germany.
  • Wiege B; Department of Safety and Quality of Cereals, Max Rubner-Institut, Schützenberg 12, 32756 Detmold, Germany.
  • Haase NU; Department of Safety and Quality of Cereals, Max Rubner-Institut, Schützenberg 12, 32756 Detmold, Germany.
  • Greiling A; Thüringer Landesanstalt für Landwirtschaft und Ländlichen Raum, Referat 21, Naumburger Straße 98, 07743 Jena, Germany.
  • Lorkowski S; Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany; Friedrich Schiller University Jena, Institute of Nutritional Sciences, Department of Nutritional Biochemistry and Physiology, Dornburger Straße 25, 07743 Jena, Germany.
  • Dawczynski C; Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany; Friedrich Schiller University Jena, Institute of Nutritional Sciences, Research Group Nutritional Concepts, Dornburger Str. 27/29, 07743 Jena, Germany.
  • Glei M; Friedrich Schiller University Jena, Institute of Nutritional Sciences, Department of Nutritional Toxicology, Dornburger Straße 24, 07743 Jena, Germany; Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany.
Food Chem ; 307: 125548, 2020 Mar 01.
Article em En | MEDLINE | ID: mdl-31654949
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Avena Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Avena Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article País de publicação: Reino Unido