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.
Revue:
International Journal of Food Science and Technology

ISSN: 0950-5423,  1365-2621

Année de publication: 2009

Volumen: 44

Número: 11

Pages: 2225-2233

Type: Article

DOI: 10.1111/J.1365-2621.2009.02063.X GOOGLE SCHOLAR
La source de données: Scopus