Physicochemical quality and volatile flavor compounds of...

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Journal of Food Processing and Preservation 2020 / 01

Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

Xu, Yuanrong, Liao, Meiji, Wang, Danfeng, Jiao, Shunshan
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Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14376
Date:
January, 2020
File:
PDF, 843 KB
english, 2020
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