The effect of heat treatment on phenolic compounds and...

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Journal of Food Science and Technology 2017 / 11

The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut

Özcan, Mehmet Musa, Juhaimi, Fahad Al, Uslu, Nurhan
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Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2947-3
Date:
November, 2017
File:
PDF, 383 KB
english, 2017
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