Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil
Mehmet Musa Özcan, Nurhan Uslu
Topics & Concepts
Linoleic acidChemistryFood scienceFatty acidAntioxidantMicrowaveAcid valueOrganic chemistryBiochemistryQuantum mechanicsPhysicsPomegranate: compositions and health benefitsPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life Management