Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics.

Plants (Basel) · 2020 · PMC7700282 · PMID 33238547

Europe PMC DOI

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a decreasing trendno p-value reported

Furthermore, almond cultivars showed a decreasing trend in SFA content after blanching with the exception of Glorieta and Refêgo.

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an increasing trendno p-value reported

Similar to the PUFA content, an increasing trend was observed in relation to the PUFA/MUFA ratio of all cultivar after processing with the exception of that of Refêgo after roasting.

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