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

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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4. Ministry of Education;Brasil,2006

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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