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Abstract
The objective of this study was to evaluate the protective effect of a chickpea‐based edible coating with the addition of polyphenols on the chemical, microbiological, and sensory quality of roasted sunflower seeds throughout storage. Four different samples were prepared: roasted sunflower seeds (control sample, SF‐C), roasted sunflower seeds with BHT (SF‐BHT), roasted sunflower seeds with...