Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes...

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Detalles Bibliográficos
Autores principales: Oliveira, Ivo, Meyer, Anne S., Afonso, Sílvia, Sequeira, Alex, Vilela, Alice, Goufo, Piebiep, Trindade, Henrique, Gonçalves, Berta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700282/
https://www.ncbi.nlm.nih.gov/pubmed/33238547
http://dx.doi.org/10.3390/plants9111627

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700282/
https://www.ncbi.nlm.nih.gov/pubmed/33238547
http://dx.doi.org/10.3390/plants9111627

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