Effects of hot air-assisted radio frequency roasting on...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 12 Vol. 116

Effects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels

Liao, Meiji, Zhao, Yanyun, Xu, Yuanrong, Gong, Chuting, Jiao, Shunshan
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Volume:
116
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108551
Date:
December, 2019
File:
PDF, 568 KB
english, 2019
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