دورية أكاديمية
Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel
| العنوان: | Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel |
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| المؤلفون: | Lin, Jau-Tien, Liu, Shih-Chun, Hu, Chao-Chin, Shyu, Yung-Shin, Hsu, Chia-Ying, Yang, Deng-Jye |
| المصدر: | In Food Chemistry 1 January 2016 190:520-528 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 03088146 |
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| DOI: | 10.1016/j.foodchem.2015.06.004 |