Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment

Luis Noguera-Artiaga; David Pérez-López; Armando Burgos-Hernández; Aneta Wojdyło; Ángel A. Carbonell-Barrachina

doi:10.1016/j.foodchem.2018.04.033

Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment

Luis Noguera-Artiaga, David Pérez-López, Armando Burgos-Hernández, Aneta Wojdyło, Ángel A. Carbonell-Barrachina

Compuestos naturales bioactivos y microbiología alimentaria

Research output: Contribution to journal › Article

9 Scopus citations

Original language	American English
Pages (from-to)	240-245
Number of pages	6
Journal	Food Chemistry
DOIs	https://doi.org/10.1016/j.foodchem.2018.04.033
State	Published - 30 Sep 2018

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Noguera-Artiaga, L., Pérez-López, D., Burgos-Hernández, A., Wojdyło, A., & Carbonell-Barrachina, Á. A. (2018). Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment. Food Chemistry, 240-245. https://doi.org/10.1016/j.foodchem.2018.04.033

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Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment. / Noguera-Artiaga, Luis; Pérez-López, David; Burgos-Hernández, Armando; Wojdyło, Aneta; Carbonell-Barrachina, Ángel A.

In: Food Chemistry, 30.09.2018, p. 240-245.

Research output: Contribution to journal › Article

TY - JOUR

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AU - Noguera-Artiaga, Luis

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AU - Burgos-Hernández, Armando

AU - Wojdyło, Aneta

AU - Carbonell-Barrachina, Ángel A.

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