Changes in volatile compounds and sensory quality during toasting of Spanish almonds

✍ Scribed by Laura Vázquez-Araújo; Alexis Verdú; Patricia Navarro; Francisco Martínez-Sánchez; Ángel A. Carbonell-Barrachina

• Book ID: 108827169
• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 756 KB
• Volume: 44
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2009.02063.x