Flavonoid and Anthocyanin Pigments Characterization of Pistachio Nut (Pistacia vera) as a Function of Cultivar

Subject Areas : Anthocyanin

Ali  Nobari ¹ (Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran)
Mohammad Mehdi  Marvizadeh ² (Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran)
Tahereh  Sadeghi ³ (Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Negin  Rezaei-savadkouhi ⁴ (National Nutrition and Food National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box19395-4741Tehran, Iran)
Abdorreza  Mohammadi Nafchi ⁵ (Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia)

Received: 2022-08-13 Accepted : 2022-10-01 Published : 2022-12-01

Keywords:

References:

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