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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