Effect of hulling methods and roasting treatment on phenolic compounds and physicochemical properties of cultivars 'Ohadi' and 'Uzun' pistachios (Pistacia vera L.).
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DOI: 10.1016/j.foodchem.2018.08.065
Abstract: The aim of this study was to identify phenolic compounds and measure the physicochemical properties of two pistachio (Pistacia vera L.) cultivars ('Uzun' and 'Ohadi'). For this purpose, the pistachios were subjected to four different… read more here.
Keywords: pistacia vera; roasting treatment; hulling methods; physicochemical properties ... See more keywords