Effect of roasting on nutritional composition, polyphenols and antioxidant properties of chironji (Buchanania lanzan Spreng.) kernels-Reference-Cited by-同舟云学术

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Effect of roasting on nutritional composition, polyphenols and antioxidant properties of chironji (Buchanania lanzan Spreng.) kernels

Published:2024-07-11 Issue:8 Volume:18 Page:7003-7018
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Bhanu Latha,Goudar Giridhar,Gogoi Pallabika,Mahajan Anwesha,Subhash K.,Chandragiri Anil Kumar,Sreedhar M.,Dutta Himjyoti,Roy Arnab,Hmar Baby Z.,Sharma Paras^ORCID,Sasikumar Raju,Longvah T.

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-024-02710-8.pdf

Reference61 articles.

1. P.S. Chauhan, S. Jitendra, A. Kavita, HortFlora Res. Spectrum 1(4), 375–379 (2012)

2. D. Pradhan, R.C. Pradhan, J. Food Meas. Charact. 14(6), 2956–2969 (2020)

3. M. Z. Siddiqui, A. R. Chowdhury, N. Prasad, M. Thomas, World J. Pharm. Sci. 374–379 (2014).

4. N. Khatoon, R.K. Gupta, Y.K. Tyagi, J. Pharmacogn. Phytochem. 4(1) (2015).

5. P. Sharma, H.S. Gujral, Food Res. Int. 44(1), 235–240 (2011)

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