Effect of different roasting methods on the bioactive properties, phenolic compounds and fatty acid compositions of pomegranate (Punica granatum L. cv. Hicaz) seed and oils
Mehmet Musa Özcan, Mohammed Saeed Alkaltham, Nurhan Uslu, Ahmad Mohammad Salamatullah
Topics & Concepts
RoastingPunicaChemistryFood scienceMicrowave ovenFatty acidMicrowaveHorticultureOrganic chemistryBiologyQuantum mechanicsPhysicsPhysical chemistryPomegranate: compositions and health benefitsPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities