Effect of biotechnological processing on phenolic compounds and antioxidativity in oats

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific

Original language	English
Title of host publication	Biologically Active Phytochemicals in Food
Publisher	Royal Society of Chemistry RSC
Pages	515-518
Publication status	Published - 2001
MoE publication type	Not Eligible

Cite this

@inproceedings{65d2676e92324b8ab16b624c5c7b5e52,

title = "Effect of biotechnological processing on phenolic compounds and antioxidativity in oats",

author = "J.-M. Pihlava and Kirsi-Marja Oksman-Caldentey",

year = "2001",

language = "English",

pages = "515--518",

booktitle = "Biologically Active Phytochemicals in Food",

publisher = "Royal Society of Chemistry RSC",

address = "United Kingdom",

}