Bioactive Phytochemicals from Almond (Prunus dulcis) Oil Processing By-products

Author:

Kara Hüseyin,Ayyildiz Hamide Filiz,Tarhan İsmail,Erci Fatih,Bakır M. Raşit

Publisher

Springer International Publishing

Reference107 articles.

1. Garcia-Perez P, Xiao J, Munekata PE, Lorenzo JM, Barba FJ, Rajoka MSR et al (2021) Revalorization of almond by-products for the design of novel functional foods: an updated review. Foods 10:1823

2. Gradziel TM, Curtis R, Socias i Company R (2017) Production and growing regions. In: Socias i Company R, Gradziel TM (eds) Almonds: botany, production and uses. CABI, Boston

3. Taş NG, Gökmen V (2017) Phenolic compounds in natural and roasted nuts and their skins: a brief review. Curr Opin Food Sci 14:103–109

4. Kodad O, Socias i Company R, Alonso JM (2018) Genotypic and environmental effects on tocopherol content in almond. Antioxid 7:6

5. FAOSTAT (2020) Food and Agriculture Organization of the United States. Available from: http://www.fao.org/faostat/en/#data

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