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

Published 2019 View Full Article

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Title
Effects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 116, Issue -, Pages 108551
Publisher
Elsevier BV
Online
2019-08-27
DOI
10.1016/j.lwt.2019.108551

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