Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits

Sui Kiat ChangCesarettin AlasalvarBradley W. BollingFereidoon Shahidi2024-11-012024-11-012016-10https://doi.org/10.1016/j.jff.2016.06.029https://dspace-cris.utar.edu.my/handle/123456789/5870Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive reviewjournal-article