1. Impact of different roasting conditions on sensory properties and health-related compounds of oat products. (1st March 2020) Authors: Schlörmann, W.; Zetzmann, S.; Wiege, B.; Haase, N.U.; Greiling, A.; Lorkowski, S.; Dawczynski, C.; Glei, M. Journal: Food chemistry Issue: Volume 307(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗