Impact of processing on bioaccessibility of phytochemicals in nuts
journal contribution
posted on 2023-02-06, 03:06 authored by P Lu, H Wu, J Gu, MA Nawaz, X Ma, Hafiz SuleriaHafiz SuleriaImpact of processing on bioaccessibility of phytochemicals in nuts
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London, Eng.Language
EnglishPublication classification
C1 Refereed article in a scholarly journalJournal
Food Reviews InternationalPagination
1-18ISSN
8755-9129eISSN
1525-6103Publisher
Taylor & FrancisPublication URL
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ALMOND SKINSANTINUTRITIONAL FACTORSANTIOXIDANT PROPERTIESbioaccessbilitybioavailabilityBIOAVAILABILITYFATTY-ACIDFood Science & TechnologyHEALTH-BENEFITSIN-VITROLife Sciences & BiomedicineNutrition & DieteticsNutsPHENOLIC-COMPOUNDSphytochemicalsprocessingROASTING CONDITIONSScience & TechnologyVITAMIN-ESchool of Life and Environmental SciencesFaculty of Science Engineering and Built Environment
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