The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins

Published 2010 View Full Article

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Title
The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 123, Issue 4, Pages 1040-1047
Publisher
Elsevier BV
Online
2010-05-25
DOI
10.1016/j.foodchem.2010.05.058

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