Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties
Author:
Funder
MINECO
FEDER
AEI
CSIC
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference44 articles.
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4. Dynamic changes in the phenolic composition and antioxidant activit of oats during simultaneous hydrolysis and fermentation;Bei;Food Chemistry,2020
5. Effectiveness of germination on protein hydrolysis as a way to reduce adverse reactions to wheat;Boukid;Journal of Agricultural and Food Chemistry,2017
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