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Oat fractions with enhanced Avenanthramide concentration and methods of making
Free accessEuropean Patent Office | 2022| -
METHODS OF MAKING OAT FRACTIONS WITH ENHANCED AVENANTHRAMIDE CONCENTRATION
Free accessEuropean Patent Office | 2021| -
OAT FRACTIONS WITH ENHANCED AVENANTHRAMIDE CONCENTRATION AND METHODS OF MAKING
Free accessEuropean Patent Office | 2021| -
Oat fractions with enhanced Avenanthramide concentration and methods of making
Free accessEuropean Patent Office | 2019| -
METHOD FOR INCREASING THE ACCESSIBILITY OF HIGHER MOLECULAR WEIGHT BETA-GLUCANS
Free accessEuropean Patent Office | 2020| -
Oat Fractions With Enhanced Avenanthramide Concentration and Methods of Making
Free accessEuropean Patent Office | 2019| -
OAT FRACTIONS WITH ENHANCED AVENANTHRAMIDE CONCENTRATION AND METHODS OF MAKING
Free accessEuropean Patent Office | 2016| -
OAT FRACTIONS WITH ENHANCED AVENANTHRAMIDE CONCENTRATION AND METHODS OF MAKING
Free accessEuropean Patent Office | 2016| -
Enrichment of the conjugated linoleic acid content of bovine milk fat by dry fractionation
Online Contents | 2000| -
Activation of PPAR γ and α by Punicic Acid Ameliorates Glucose Tolerance and Suppresses Obesity-Related Inflammation
Taylor & Francis Verlag | 2009|
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