Phenolic composition, antioxidant capacity and volatile compounds of licuri (Syagrus coronata (Martius) Beccari) fruits as affected by the traditional roasting process-Reference-Cited by-同舟云学术

Phenolic composition, antioxidant capacity and volatile compounds of licuri (Syagrus coronata (Martius) Beccari) fruits as affected by the traditional roasting process

Published:2013-04 Issue:1 Volume:51 Page:39-45
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Belviso Simona,Ghirardello Daniela,Giordano Manuela,Sousa Ribeiro Generosa,de Souza Alves Josenaide,Parodi Silvia,Risso Stefano,Zeppa Giuseppe

Publisher

Elsevier BV

Subject

Food Science

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5. Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa;Chandrasekara;Journal of Agricultural and Food Chemistry,2011

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