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 in:Journal of food processing and preservation 2017-04, Vol.41 (2), p.e12848
Main Authors: Štěrbová, Lenka, Hlásná Čepková, Petra, Viehmannová, Iva, Huansi, Danter Cachique
Format: Article
Language:English
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ISSN:0145-8892
DOI:10.1111/jfpp.12848