Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel
Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel
Authors
Keywords
Almond kernel, Antioxidant, Fatty acid, Phenolic component, Non-enzymatic browning index
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