Variation of almond yield, biometry, α‐tocopherol levels, and antioxidant properties with nitrogen fertilization

This article studies the usage of a sustainable nitrogen fertilization program toward a reduction of their alternate behavior, preserving and promoting their antioxidant properties and their levels of phytochemicals, particularly α‐tocopherol and polyphenols. Our findings may provide a useful guide for adequate nitrogen fertilization program toward a better almond kernel quality.

Source: Journal of Food Biochemistry - September 21, 2018 Category: Food Science Authors: Alfredo Aires, Maria Cristina Morais, David Barreales, Manuel Ângelo Rodrigues, António Castro Ribeiro, Berta Gonçalves, Ana Paula Silva Tags: FULL ARTICLE Source Type: research