Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds
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Title
Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-01-31
DOI
10.1111/jfpp.14376
References
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