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Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth (Amaranthus cruentus L.) seed roasted in pan, and principal component analysis

Crossref DOI link: https://doi.org/10.1007/s13197-023-05828-7

Published Online: 2023-09-05

Published Print: 2024-01

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

Authors

Al Juhaimi, Fahad

Ahmed, Isam A. Mohamed

Özcan, Mehmet Musa

Uslu, Nurhan
License Information

Text and Data Mining valid from 2023-09-05

Version of Record valid from 2023-09-05
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Article History

Revised: 11 August 2023

Accepted: 23 August 2023

First Online: 5 September 2023

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.

: No ethic situation.

: Single author.

: This is not the case.

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