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May 18, 2005Agricultural and Food ScienceOpen Access

Role of lipid reactions in quality of oat products

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Authors

PLPekka LehtinenVTT Technical Research Centre of FinlandSLS. LaaksoAalto University

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Lehtinen et al. (2005) studied this question.

synapsesocial.com/papers/6aa896c50f6bc4a3ec6536f9https://doi.org/10.2137/1239099041838085
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