Comparative Flavan-3-ol Profile and Antioxidant Capacity of Roasted Peanut, Hazelnut, and Almond Skins

Published 2009 View Full Article

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Title
Comparative Flavan-3-ol Profile and Antioxidant Capacity of Roasted Peanut, Hazelnut, and Almond Skins
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 22, Pages 10590-10599
Publisher
American Chemical Society (ACS)
Online
2009-10-29
DOI
10.1021/jf901391a

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