Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours
- Sanchiz, A.
- Pedrosa, M.M.
- Guillamón, E.
- Arribas, C.
- Cabellos, B.
- Linacero, R.
- Cuadrado, C.
Zeitschrift:
LWT
ISSN: 0023-6438
Datum der Publikation: 2019
Ausgabe: 105
Seiten: 250-256
Art: Artikel