Profiling of Nutritional and Health-Related Compounds in Oat Varieties

The use of oats in the human diet has decreased over the past 70 years. This is an unfortunate development from the perspective of human health because oats have a high nutritional value and contain many compounds, including β-glucan, polyphenols, vitamins, and unsaturated fatty acids that are able...

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Detalles Bibliográficos
Autores principales: van den Broeck, Hetty C., Londono, Diana M., Timmer, Ruud, Smulders, Marinus J. M., Gilissen, Ludovicus J. W. J., van der Meer, Ingrid M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5224580/
https://www.ncbi.nlm.nih.gov/pubmed/28231097
http://dx.doi.org/10.3390/foods5010002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5224580/
https://www.ncbi.nlm.nih.gov/pubmed/28231097
http://dx.doi.org/10.3390/foods5010002

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