Stability of pigments and oil in pistachio kernels during storage
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01642.x/fullpdf
Reference30 articles.
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3. Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin;Bellomo;Journal of Food Composition and Analysis,2007
4. Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark. I. Comparison of the inhibitory effects;Endo;Journal of American Oil Chemistry Society,1985
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