The Impact of Heating on the Chemical Composition, Total Phenolic Content, Antioxidant and Antifungal Activities of the Essential Oil from Pistachio (Pistacia vera L.) Hull
Pistachio hull is the major waste from the pistachio processing industry, known as an attractive source of phenolic compounds that can be used to create significant functionality in food. In the current study, the impact of heating on the chemical composition and bioactivity of pistachio hull essent...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Research Institute of Food Sciences and technology
2025-06-01
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| coleção: | Research and Innovation in Food Science and Technology |
| Assuntos: | |
| Acesso em linha: | https://journals.rifst.ac.ir/article_220536_d0c5e29336e5257c2ad5c41afb7a9479.pdf |
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