McCarron, R.; Methven, L.; Grahl, S.; Elliott, R.; Lignou, S.
Avenanthramides, Avenacosides, and β-Glucans in Oat-Based Milk Alternatives—How Oat’s Nutritional Compounds Are Being Affected by Various Stages of Processing. Proceedings 2023, 91, 423.
https://doi.org/10.3390/proceedings2023091423
AMA Style
McCarron R, Methven L, Grahl S, Elliott R, Lignou S.
Avenanthramides, Avenacosides, and β-Glucans in Oat-Based Milk Alternatives—How Oat’s Nutritional Compounds Are Being Affected by Various Stages of Processing. Proceedings. 2023; 91(1):423.
https://doi.org/10.3390/proceedings2023091423
Chicago/Turabian Style
McCarron, Roisin, Lisa Methven, Stephanie Grahl, Ruan Elliott, and Stella Lignou.
2023. "Avenanthramides, Avenacosides, and β-Glucans in Oat-Based Milk Alternatives—How Oat’s Nutritional Compounds Are Being Affected by Various Stages of Processing" Proceedings 91, no. 1: 423.
https://doi.org/10.3390/proceedings2023091423
APA Style
McCarron, R., Methven, L., Grahl, S., Elliott, R., & Lignou, S.
(2023). Avenanthramides, Avenacosides, and β-Glucans in Oat-Based Milk Alternatives—How Oat’s Nutritional Compounds Are Being Affected by Various Stages of Processing. Proceedings, 91(1), 423.
https://doi.org/10.3390/proceedings2023091423
