Litcius/Paper detail

Effect of roasting pre‐treatment of two grafted pine nuts ( <i>Pinus koraiensis</i> ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Jiayi An, Nadya Mara Adelina, Ligang Zhang, Yuhong Zhao

2021Journal of Food Processing and Preservation18 citationsDOI

Topics & Concepts

Pinus koraiensisRoastingYield (engineering)AntioxidantChemistryFood sciencePinus <genus>BotanyOrganic chemistryBiologyMaterials scienceComposite materialPhysical chemistryNuts composition and effectsEdible Oils Quality and AnalysisAntioxidant Activity and Oxidative Stress
Effect of roasting pre‐treatment of two grafted pine nuts ( <i>Pinus koraiensis</i> ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil | Litcius