Functional and sensory properties of pistachio nuts as affected by cultivar.
Angel Carbonell-BarrachinaMaría D SalvadorGiuseppe FregapaneJacinta Collado-GonzálezAneta WojdyłoDavid López-LluchAngel Antonio Carbonell-BarrachinaPublished in: Journal of the science of food and agriculture (2019)
The cultivar 'Larnaka' stood out as having the best functional profile (high polyphenolic content, high antioxidant activity, and high values of α-amylase and β-glucosidase inhibition), and the cultivars 'Kastel' and 'Kerman' showed the most attractive sensory properties, mainly the most intense flavor. © 2019 Society of Chemical Industry.
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