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2011•Journal of Food Composition and AnalysisRequires access

Oat-based breakfast cereals are a rich source of polyphenols and high in antioxidant potential

Lisa Ryan, Pariyarath Sangeetha Thondre, Christiani Jeyakumar Henry

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Key concepts: Polyphenol, Gallic acid, Food science, DPPH, Antioxidant, Chemistry, Avena, Ferric

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