Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels ( Pistacia vera L.) as affected by rootstock and irrigation treatment-Reference-Cited by-同舟云学术

Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels ( Pistacia vera L.) as affected by rootstock and irrigation treatment

Published:2018-09 Issue: Volume:261 Page:240-245
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Noguera-Artiaga Luis,Pérez-López David,Burgos-Hernández Armando,Wojdyło Aneta,Carbonell-Barrachina Ángel A.

Funder

Ministerio de Economía, Industria y Competitividad, Spain

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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3. Quality attributes of pistachio nuts as affected by rootstock and deficit irrigation;Carbonell-Barrachina;Journal of the Science of Food and Agriculture,2015

4. Nuts, hypertension and endothelial function;Casas-Agustench;Nutrition, Metabolism and Cardiovascular Diseases,2011

5. The role of phenolic compounds in plant stress responses;Chalker-Scott,1989

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