Author:
Özcan Mehmet Musa,Uslu Nurhan,Lemiasheuski Viktar
Reference29 articles.
1. Abe, L.T., Franco Lajolo, F.M., & Genovese, M.I. (2010). Comparison of phenol content and antioxidant capacity of nuts. Ciência e Tecnologia de Alimentos Campinas, 30(Supl.1), 254–259.
2. Microwave and conventional heating effects on some physical and chemical parameters of edible fats;Albi;Journal of Agricultural and Food Chemistry,1997
3. AOAC, (1990). Official Methods of Analysis, 15 th edn. Association of Official Analytical Chemists, Washington, DC.
4. Food chemistry;Belitz,2004
5. Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal;Borges;Food Chemistry,2008