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The effect of different roasting processes on the total phenol, flavonoid, polyphenol, fatty acid composition and mineral contents of pine nut (Pinus pinea L.) seeds

Crossref DOI link: https://doi.org/10.1007/s11694-024-02965-1

Published Online: 2024-11-27

Published Print: 2025-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Ahmed, Isam A. Mohamed

Yalım, Nazlı

Al Juhaimi, Fahad

Özcan, Mehmet Musa https://orcid.org/0000-0002-5024-9512
Uslu, Nurhan

Karrar, Emad
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Text and Data Mining valid from 2024-11-27

Version of Record valid from 2024-11-27
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Article History

Received: 3 July 2024

Accepted: 22 October 2024

First Online: 27 November 2024

Declarations

:

: The author declares that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

: The data have been reviewed depending on the literature.

: No ethic situation.

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