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.