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Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel

Fahad Y Al-Juhaimi1, Kashif Ghafoor1, Mehmet Musa Özcan2

  • 1Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.

Journal of Oleo Science
|April 12, 2021
PubMed

Keywords:
apricot kernelantioxidant activityfatty acidsmicrowave roastingoven roastingphenolic compoundstotal phenolics

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