Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions
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Title
Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions
Authors
Keywords
Pine nut, HS-SPME/GC–MS, Electronic nose, Volatile compounds
Journal
FOOD RESEARCH INTERNATIONAL
Volume 140, Issue -, Pages 110026
Publisher
Elsevier BV
Online
2020-12-18
DOI
10.1016/j.foodres.2020.110026
References
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