Microwave-Assisted Extraction of Phenolic Compounds from Almond Skin Byproducts (Prunus amygdalus): A Multivariate Analysis Approach
Author:
Affiliation:
1. Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, 03080 Alicante, Spain
Funder
Ministerio de Econom?a y Competitividad
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b01011
Reference40 articles.
1. Food and Agriculture Organization of the United Nations.Statistics Division (FAOSTAT); http://faostat.fao.org(last accessed June 11, 2014) .
2. The importance of almond (Prunus amygdalus L.) and its by-products
3. Polyphenols and Antioxidant Properties of Almond Skins: Influence of Industrial Processing
4. Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.)
5. Distribution of almond polyphenols in blanch water and skins as a function of blanching time and temperature
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