Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties
Natalia Aparicio-García, Cristina Martı́nez-Villaluenga, Juana Frı́as, Elena Peñas
Topics & Concepts
IngredientFood scienceChemistryLipaseGluten freeActive ingredientFunctional foodAmylaseAntioxidantGlutenBiochemistryEnzymeBiologyBioinformaticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologySeed and Plant Biochemistry