Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic Profile

  1. Lee, J.
  2. Vázquez-Araújo, L.
  3. Adhikari, K.
  4. Warmund, M.
  5. Elmore, J.
Revue:
Journal of Food Science

ISSN: 1750-3841,  0022-1147

Année de publication: 2011

Volumen: 76

Número: 2

Pages: C199-C204

Type: Article

DOI: 10.1111/J.1750-3841.2010.02014.X GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus