Publication | Closed Access

Pistachio (Pistacia vera L.) Hull as a Potential Source of Phenolic Compounds: Evaluation of Ethanol–Water Binary Solvent Extraction on Antioxidant Activity and Phenolic Content of Pistachio Hull Extracts

Food ChemistryFood Bioactive CompoundPistacia Vera L.Pistachio Hull ExtractsPhenolic ContentPhytochemicalPhytochemistryPharmacologyPolyphenolics