Effect of hulling methods and roasting treatment on phenolic compounds and physicochemical properties of cultivars ‘Ohadi’ and ‘Uzun’ pistachios (Pistacia vera L.)-Reference-Cited by-同舟云学术

Effect of hulling methods and roasting treatment on phenolic compounds and physicochemical properties of cultivars ‘Ohadi’ and ‘Uzun’ pistachios (Pistacia vera L.)

Published:2019-01 Issue: Volume:272 Page:418-426
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sonmezdag Ahmet Salih,Kelebek Hasim,Selli Serkan^ORCID

Funder

Cukurova University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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