Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) 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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Hlavní autoři:	Ivo Oliveira, Anne S. Meyer, Sílvia Afonso, Alex Sequeira, Alice Vilela, Piebiep Goufo, Henrique Trindade, Berta Gonçalves
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2020-11-01
Edice:	Plants
Témata:	<i>Prunus dulcis</i> processing sensorial analysis fatty acids antioxidant
On-line přístup:	https://www.mdpi.com/2223-7747/9/11/1627
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