Comparison of Changes in Sterol Content of Nuts After Roasting Using Conventional and Microwave Methods and After Storage.

• Tác giả: Klaudia Kulik, Bożena Waszkiewicz-Robak
• Ngôn ngữ: eng
• Ký hiệu phân loại: 336.09 Historical, geographic, persons treatment; associations of sovereign states
• Thông tin xuất bản: Switzerland : Molecules (Basel, Switzerland) , 2025
• Bộ sưu tập: NCBI
• ID: 78650

Tóm tắt

The aim of this study was to determine the influence of the nut roasting process (conventional and microwave methods) and long-term storage (12 months) on phytosterol content and stability. This study was conducted using hazelnuts (