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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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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Author Hlásná Čepková, Petra
Huansi, Danter Cachique
Viehmannová, Iva
Štěrbová, Lenka
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  givenname: Petra
  surname: Hlásná Čepková
  fullname: Hlásná Čepková, Petra
  organization: Department of Crop Sciences and Agroforestry, Faculty of Tropical AgriSciences; Czech University of Life Sciences Prague; Kamýcká 129 16521 Prague 6 Czech Republic, Gene Bank; Crop Research Insitute; Drnovská 507/73 161 06 Prague 6-Ruzyně Czech Republic
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  organization: Department of Crop Sciences and Agroforestry, Faculty of Tropical AgriSciences; Czech University of Life Sciences Prague; Kamýcká 129 16521 Prague 6 Czech Republic
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  givenname: Danter Cachique
  surname: Huansi
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  organization: Peruvian Amazon Research Institute; Jr. Belén Torres de Tello 135 Morales Tarapoto 22200 Peru
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