New insights into the antioxidant activity and components in crude oat oil and soybean oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1991-0.pdf
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4. Bryngelsson S, Dimberg LH, Kamal-Eldin A (2002) Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.). J Agric Food Chem 50:1890–1896
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