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Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel.
Al-Juhaimi, Fahad Y; Ghafoor, Kashif; Özcan, Mehmet Musa; Uslu, Nurhan; Babiker, Elfadil E; Ahmed, Isam A Mohamed; Alsawmahi, Omer N.
Afiliación
  • Al-Juhaimi FY; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
  • Ghafoor K; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
  • Özcan MM; Department of Food Engineering, Faculty of Agriculture, University of Selçuk.
  • Uslu N; Department of Food Engineering, Faculty of Agriculture, University of Selçuk.
  • Babiker EE; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
  • Ahmed IAM; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
  • Alsawmahi ON; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
J Oleo Sci ; 70(5): 607-613, 2021 May 01.
Article en En | MEDLINE | ID: mdl-33840664
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Semillas / Aceites de Plantas / Ácidos Linoleicos / Catequina / Catecoles / Ácido Oléico / Prunus armeniaca / Ácido Gálico / Hidroxibenzoatos / Microondas Idioma: En Revista: J Oleo Sci Asunto de la revista: BIOQUIMICA Año: 2021 Tipo del documento: Article
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Semillas / Aceites de Plantas / Ácidos Linoleicos / Catequina / Catecoles / Ácido Oléico / Prunus armeniaca / Ácido Gálico / Hidroxibenzoatos / Microondas Idioma: En Revista: J Oleo Sci Asunto de la revista: BIOQUIMICA Año: 2021 Tipo del documento: Article