LEHTINEN, P.; LAAKSO, S. Role of lipid reactions in quality of oat products. Agricultural and Food Science, [S. l.], v. 13, n. 1-2, p. 88–99, 2004. DOI: 10.2137/1239099041838085. Disponível em: https://journal.fi/afs/article/view/5778. Acesso em: 22 nov. 2024.