Changes in volatile compounds and sensory quality during toasting of Spanish almonds

  1. Vázquez-Araújo, L.
  2. Verdú, A.
  3. Navarro, P.
  4. Martínez-Sánchez, F.
  5. Carbonell-Barrachina, A.A.
Aldizkaria:
International Journal of Food Science and Technology

ISSN: 0950-5423,  1365-2621

Argitalpen urtea: 2009

Alea: 44

Zenbakia: 11

Orrialdeak: 2225-2233

Mota: Artikulua

DOI: 10.1111/J.1365-2621.2009.02063.X GOOGLE SCHOLAR
Datuen iturria: Scopus