Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://www.springerlink.com/index/pdf/10.1007/s11746-009-1518-9
Reference34 articles.
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4. Silem A, Günter HO, Einfeldt J, Boualia A (2006) The occurrence of mass transport processes during the leaching of amygdalin from bitter apricot kernels: detoxification and flavour improvement. Intl J Food Sci Tech 41:201–213
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