| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539620 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Analysis of an oat based product by two headspace sampling techniques. ⺠Both techniques have the capacity to discriminate products at different ages. ⺠Crushing samples increases significantly the detection level by SPME-GC-MS. ⺠ATD-GC-MS is the method of choice for headspace analysis of oat based products to determine the origin of rancidity.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Claudine Cognat, Tom Shepherd, Susan R. Verrall, Derek Stewart,