Effect of Thermal Processing on Phenolic Content, Tocopherols and Antioxidant Activity of Sacha Inchi Kernels Effect of Thermal Processing in Sacha Inchi Kernels

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Bibliographic Details
Published inJournal of food processing and preservation Vol. 41; no. 2; p. e12848
Main Authors Štěrbová, Lenka, Hlásná Čepková, Petra, Viehmannová, Iva, Huansi, Danter Cachique
Format Journal Article
LanguageEnglish
Published 01.04.2017
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ISSN:0145-8892
DOI:10.1111/jfpp.12848