Variability of phenolics, α-tocopherol and amygdalin contents of selected almond (Prunus amygdalus Batsch.) genotypes

Journal of Food, Agriculture and Environment

Volumn 8, Issue 1, 2010, Pages 76-79

  Yildirim, Adnan Nurhan ^a   San, Bekir ^a   Koyuncu, Fatma ^a   Yildirim, Fatma ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Almond; Amygdalin; Phenolics; Tocopherol

Indexed keywords

ALPHA TOCOPHEROL; AMYGDALIN; CAFFEIC ACID; CATECHIN; EPICATECHIN; GALLIC ACID; PHENOL; POLYPHENOL;

ALMOND; ANTIOXIDANT ACTIVITY; ARTICLE; GENOTYPE;

PRUNUS DULCIS;

EID: 76649088325     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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