Effect of five year storage on total phenolic content and antioxidant capacity of almond (Amygdalus communisL.) hull and shell from different genotypes
Objectives: Almond (Prunus amygdalus) hull and shell are agricultural by-products that are a source of phenolic compounds.The processing of almond produce shell and hull, accounts for more than 50% by dry weight of the almond fruits. Recently, more studies have focused on the influence of storage co...
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| Main Authors: | , , , |
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| Format: | Book |
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Mashhad University of Medical Sciences,
2014-12-01T00:00:00Z.
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