Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

  1. Rodríguez-Bencomo, J.J.
  2. Kelebek, H.
  3. Sonmezdag, A.S.
  4. Rodríguez-Alcalá, L.M.
  5. Fontecha, J.
  6. Selli, S.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Any de publicació: 2015

Volum: 63

Número: 35

Pàgines: 7830-7839

Tipus: Article

DOI: 10.1021/ACS.JAFC.5B02576 GOOGLE SCHOLAR
Font de les dades: Scopus