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

Cite this

Pihlava, J-M., & Oksman-Caldentey, K-M. (2001). Effect of biotechnological processing on phenolic compounds and antioxidativity in oats. In Biologically Active Phytochemicals in Food (pp. 515-518). Royal Society of Chemistry RSC.
Pihlava, J.-M. ; Oksman-Caldentey, Kirsi-Marja. / Effect of biotechnological processing on phenolic compounds and antioxidativity in oats. Biologically Active Phytochemicals in Food. Royal Society of Chemistry RSC, 2001. pp. 515-518
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Pihlava, J-M & Oksman-Caldentey, K-M 2001, Effect of biotechnological processing on phenolic compounds and antioxidativity in oats. in Biologically Active Phytochemicals in Food. Royal Society of Chemistry RSC, pp. 515-518.

Effect of biotechnological processing on phenolic compounds and antioxidativity in oats. / Pihlava, J.-M.; Oksman-Caldentey, Kirsi-Marja.

Biologically Active Phytochemicals in Food. Royal Society of Chemistry RSC, 2001. p. 515-518.

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

TY - GEN

T1 - Effect of biotechnological processing on phenolic compounds and antioxidativity in oats

AU - Pihlava, J.-M.

AU - Oksman-Caldentey, Kirsi-Marja

PY - 2001

Y1 - 2001

M3 - Conference article in proceedings

SP - 515

EP - 518

BT - Biologically Active Phytochemicals in Food

PB - Royal Society of Chemistry RSC

ER -

Pihlava J-M, Oksman-Caldentey K-M. Effect of biotechnological processing on phenolic compounds and antioxidativity in oats. In Biologically Active Phytochemicals in Food. Royal Society of Chemistry RSC. 2001. p. 515-518