Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours

1. Sanchiz, A.
2. Pedrosa, M.M.
3. Guillamón, E.
4. Arribas, C.
5. Cabellos, B.
6. Linacero, R.
7. Cuadrado, C.