Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive review

标题
Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive review
作者
关键词
Nut co-products, Roasting, Phenolic compounds, Antioxidant activity, Bioavailability, Health benefits
出版物
Journal of Functional Foods
Volume 26, Issue -, Pages 88-122
出版商
Elsevier BV
发表日期
2016-07-25
DOI
10.1016/j.jff.2016.06.029

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