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

Published 2009 View Full Article

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Title
Changes in volatile compounds and sensory quality during toasting of Spanish almonds
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 11, Pages 2225-2233
Publisher
Wiley
Online
2009-10-20
DOI
10.1111/j.1365-2621.2009.02063.x

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