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Identification and Quantification of Avenanthramides and Free and Bound Phenolic Acids in Eight Cultivars of Husked Oat (Avena sativa L) from Finland

Tietueen suppeat tiedot
dc.contributor.authorMultari, Salvatore
dc.contributor.authorPihlava, Juha-Matti
dc.contributor.authorOllennu-Chuasam, Priscilla
dc.contributor.authorHietaniemi, Veli
dc.contributor.authorYang, Baoru
dc.contributor.authorSuomela, Jukka-Pekka
dc.contributor.departmentLuke / Tuotantojärjestelmät / Elintarvikkeiden prosessointi ja laatu (4100211310)-
dc.contributor.departmentid4100211310-
dc.contributor.otherUniversity of Turku-
dc.date.accessioned2018-05-14T13:54:28Z
dc.date.accessioned2025-05-27T16:56:03Z
dc.date.available2018-05-14T13:54:28Z
dc.date.issued2018
dc.description.vuosik2018
dc.format.bitstreamfalse
dc.format.pagerange2900-2908-
dc.identifier.olddbid484165
dc.identifier.oldhandle10024/541839
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/1904
dc.language.isoeng-
dc.okm.corporatecopublicationei-
dc.okm.discipline116 Kemia-
dc.okm.discipline4111 Maataloustiede-
dc.okm.internationalcopublicationei-
dc.okm.openaccess1 = Open access -julkaisukanavassa ilmestynyt julkaisu-
dc.okm.selfarchivedei-
dc.publisherAmerican Chemical Society-
dc.relation.doi10.1021/acs.jafc.7b05726-
dc.relation.ispartofseriesJournal of Agricultural and Food Chemistry-
dc.relation.issn0021-8561-
dc.relation.volume66-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/541839
dc.subject.agriforskaura-
dc.subject.agrovocphenolic compounds-
dc.subject.keywordAvena sativa L.-
dc.subject.keywordavenanthramides-
dc.subject.keyworddietary fiber-
dc.subject.keywordFinnish oats-
dc.subject.keywordoats-
dc.teh41007-00074700-
dc.titleIdentification and Quantification of Avenanthramides and Free and Bound Phenolic Acids in Eight Cultivars of Husked Oat (Avena sativa L) from Finland-
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|-
dc.virta2019

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