The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts
Crossref DOI link: https://doi.org/10.1007/s11947-018-2065-x
Published Online: 2018-01-27
Published Print: 2018-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Harasym, Joanna
Olędzki, Remigiusz
Funding for this research was provided by:
Narodowe Centrum Nauki (NN312 506640.)
Text and Data Mining valid from 2018-01-27
Article History
Received: 21 October 2017
Accepted: 17 January 2018
First Online: 27 January 2018