Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study.
Isabella Parilli-MoserInés Domínguez-LópezCamila Arancibia-RiverosMaría Marhuenda-MuñozAnna Vallverdu-QueraltSara Hurtado-BarrosoRosa Maria Lamuela-RaventósPublished in: Antioxidants (Basel, Switzerland) (2022)
The crushing step in peanut butter production seems to enhance the bioavailability of bioactive compounds.
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