Effect of Roasting on Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa
Author:
Affiliation:
1. Department of Biology and ‡Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Newfoundland, Canada A1B 3X9
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf2000772
Reference40 articles.
1. Determination of optimum hazelnut roasting conditions
2. Structure-antibacterial activity relationships of anacardic acids
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