Antioxidant properties of roasted apricot (Prunus armeniaca L.) kernel

Food Chemistry

Volumn 100, Issue 3, 2007, Pages 1177-1181

  Durmaz, Gökhan ^a   Alpaslan, Mehmet ^a  

^a INONU UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Apricot kernel; Maillard reactions; Roasting

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; FREE RADICAL; PHENOL DERIVATIVE; PLANT EXTRACT; PRUNUS ARMENIACA EXTRACT; SCAVENGER; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; APRICOT; ARTICLE; BLEACHING; CONCENTRATION RESPONSE; CONTROLLED STUDY; CORRELATION ANALYSIS; DRUG DETERMINATION; DRUG SCREENING; GLYCATION; LIPID PEROXIDATION; NONHUMAN; SEED KERNEL;

PRUNUS ARMENIACA;

EID: 33745947604     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.10.067     Document Type: Article

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