Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars-Reference-Cited by-同舟云学术

Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars

Published:2020-11-08 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Banjanin Tijana¹^ORCID,Nikolic Dragan²,Uslu Nurhan³^ORCID,Gökmen Fatma⁴,Özcan Mehmet Musa³^ORCID,Milatovic Dragan²,Zec Gordan²,Boškov Đorđe²,Dursun Nesim⁴

Affiliation:

1. Department of Horticulture Faculty of Agriculture University of East Sarajevo East Sarajevo Bosnia and Herzegovina

2. Department of Horticulture Faculty of Agriculture University of Belgrade Belgrade Serbia

3. Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey

4. Department of Soil Science Faculty of Agriculture Selcuk University Konya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15015

Reference37 articles.

1. Multiple functional roles of flavonoids in photoprotection

2. Fatty acid composition affected by kernel weight in almond [Prunus dulcis (Mill.) D.A. Webb.] genetic resources

3. Supervised Chemical Pattern Recognition in Almond (Prunus dulcis) Portuguese PDO Cultivars: PCA- and LDA-Based Triennial Study

4. Antioxidant activity and bioactive compounds of ten Portuguese regional and commercial almond cultivars

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