Effect of biotechnological processing on phenolic compounds and antioxidativity in oats

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

Original languageEnglish
Title of host publicationBiologically Active Phytochemicals in Food
PublisherRoyal Society of Chemistry RSC
Pages515-518
Publication statusPublished - 2001
MoE publication typeNot Eligible

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