Publisher
Springer Science and Business Media LLC
Reference72 articles.
1. Abe LT, Lajolo FM, Genovese MI (2010) Comparison of phenol content and antioxidant capacity of nuts. Cienc Technol Aliment Campinas 30:254–259
2. Ahrens S, Venkatachalam M, Mıstry AM, Lapsley K, Sahte SK (2005) Almond (Prunus dulcis L.) protein quality. Plant Foods Hum Nutri 60:123–128
3. Akinosa R, Aboaba SA, Olajide WO (2011) Optimization of roasting temperature and time during oil extraction from orange (Citrus sinensis) seeds: a response surface methodology approach. Afr J Food Agric Nutr Dev 11:5300–5317
4. Al Juhaimi F, Özcan MM, Ghafoor K, Babiker EE, Hussain S (2018) Comparison of cold-pressing and Soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils. J Food Sci Technol 55(8):3163–3173
5. Arrázola G, Sánchez RP, Dicenta F, Nuria Grané N (2012) Content of the cyanogenic glucoside amygdalin in almond seeds related to the bitterness genotype. Agron Colomb 30(2):260–265
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献