Ali Jahanban Esfahlan

[ 1 ] - Effect of five year storage on total phenolic content and antioxidant capacity of almond (Amygdalus communisL.) hull and shell from different genotypes

Objectives: Almond (Prunus amygdalus) hull and shell are agricultural by-products that are a source of phenolic compounds.The processing of almond produce shell and hull, accounts for more than 50% by dry weight of the almond fruits. Recently, more studies have focused on the influence of storage conditions and postharvest handling on the nutritional quality of fruits, especially the antioxidan...