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Effects of controlled microwave heat treatment on the compositional attributes, antioxidant potential, and anti-nutritional components of apricot kernel flour

Crossref DOI link: https://doi.org/10.1007/s11694-024-03079-4

Published Online: 2025-01-04

Published Print: 2025-03

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

Authors

Sheikh, Mohd Aaqib https://orcid.org/0000-0001-8860-3129
Ubaid, Mohammad

Ahmed, Naseer

Gul, Mohd Khalid
Funding

Funding for this research was provided by:

Science and Engineering Research Board (SERB), DST, Government of India (PDF/2023/003055)
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Text and Data Mining valid from 2025-01-04

Version of Record valid from 2025-01-04
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Article History

Received: 28 May 2024

Accepted: 18 December 2024

First Online: 4 January 2025

Declarations

:

: The authors declare that there are no conflicts of interest.

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