Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran
Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC...
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| Hlavní autoři: | , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2022-10-01
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| Edice: | Foods |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2304-8158/11/19/3070 |
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