Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours - Concepedia

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Publication | Open Access

Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours

DOI Full Paper Access

34

Citations

30

References

2019

Year

África Sanchiz, Mercedes M. Pedrosa, Eva Guillamón, Claudia Arribas, Blanca Cabellos, Rosario Linacero, Carmen Cuadrado

Food ChemistryChestnut FloursFood AnalysisAntioxidant ActivityPhenolic ContentFood ProcessingFood TechnologyPolyphenolicsHealth Sciences

References

	Year	Citations

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