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December 7, 2016Journal of Agricultural and Food Chemistry

Key Phytochemicals Contributing to the Bitter Off-Taste of Oat (Avena sativa L.)

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Authors

KGKirsten Günther-JordanlandCDCorinna DawidLeibniz-Institute for Food Systems Biology at the Technical University of MunichMDMaximilian DietzUniversity of Würzburg

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Cite This Study

Günther-Jordanland et al. (2016) studied this question.

synapsesocial.com/papers/6a8064841c96fcc8ad7023fahttps://doi.org/10.1021/acs.jafc.6b04995
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