Roasting pretreatment of walnut (Juglans regia L.) kernels: improvement of the oil flavor profile and correlation with the chemical composition
| العنوان: | Roasting pretreatment of walnut (Juglans regia L.) kernels: improvement of the oil flavor profile and correlation with the chemical composition |
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| المؤلفون: | Shuang Bi, Xiaoyuan Niu, Fan Yang, Ying Xu, Yixin Dai, Ye Liu, Qi Zhou |
| المصدر: | Food & Function. 13:10956-10969 |
| بيانات النشر: | Royal Society of Chemistry (RSC), 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | General Medicine, Food Science |
| الوصف: | Mechanism of roasting pretreatment of walnut kernels to improve the flavor and sensory properties of walnut oil. |
| تدمد: | 2042-650X 2042-6496 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::50fa15beca4b1d9b1372cec23f4f39a1 https://doi.org/10.1039/d2fo01990f |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........50fa15beca4b1d9b1372cec23f4f39a1 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 2042650X 20426496 |
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