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Ultrasound-assisted extraction from defatted oat (Avena sativa L.) bran to simultaneously enhance phenolic compounds and β-glucan contents: Compositional and kinetic studies

Food ChemistryPhenolic CompoundsEngineeringFood AnalysisBioanalysisPhytochemicalFood EngineeringUltrasound-assisted ExtractionUltrasoundAvena Sativa L.Biomolecular EngineeringHealth Sciences