Changes in volatile compounds and sensory quality during toasting of Spanish almonds
In: International Journal of Food & Science Technology, Jg. 44 (2009-11-01), Heft 1, S. 2225-2226
Online
academicJournal
Titel: |
Changes in volatile compounds and sensory quality during toasting of Spanish almonds
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Autor/in / Beteiligte Person: | Vázquez-Araújo, Laura ; Verdú, Alexis ; Navarro, Patricia ; Martínez-Sánchez, Francisco ; Carbonell-Barrachina, Ángel A. |
Link: | |
Zeitschrift: | International Journal of Food & Science Technology, Jg. 44 (2009-11-01), Heft 1, S. 2225-2226 |
Veröffentlichung: | 2009 |
Medientyp: | academicJournal |
ISSN: | 0950-5423 (print) |
DOI: | 10.1111/j.1365-2621.2009.02063.x |
Sonstiges: |
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