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Effect of cooking on polyphenol bioaccessibility and digestibility of porridge oats.

dc.contributor.authorRyan, Lisa
dc.contributor.authorThondre, P. S.
dc.date.accessioned2019-07-05T09:38:06Z
dc.date.available2019-07-05T09:38:06Z
dc.date.copyright2012-01
dc.date.issued2012-01
dc.identifier.urihttp://research.thea.ie/handle/20.500.12065/2787
dc.formatPdfen_US
dc.language.isoenen_US
dc.publisherProceedings of The Nutrition Societyen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Ireland*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/ie/*
dc.titleEffect of cooking on polyphenol bioaccessibility and digestibility of porridge oats.en_US
dc.typePresentationen_US
dc.description.peerreviewyesen_US
dc.rights.accessOpenen_US
dc.subject.departmentSchool of Scienceen_US


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Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Ireland