A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio

<div class="floats-full-page floats-full-page-figure"><h2>Figure 1</h2><div class="floats-full-page-caption"><div>Saturated fatty acids%.</div></div><div class="floats-full-page-content"><table class="figure-group"><tr class="fig-image"><td><object data="https://static-01.hindawi.com/articles/jfq/volume-2017/9038257/figures/9038257.fig.001.svgz" name="9038257.fig.001" type="image/svg+xml"></object></td></tr></table></div></div>

Figure 1 | A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio

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Figure 1: A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio

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Figure 1

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<p><em>Journal of Food Quality</em> publishes original research on issues of food quality, including the handling of food from a quality and sensory perspective and covers both medical and functional foods.</p>


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