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Monitoring the oxidative stability and volatiles in blanche..:
Valdés, Arantzazu
;
Beltrán, Ana
;
Karabagias, Ioannis
...
European Journal of Lipid Science and Technology. 117 (2015) 8 - p. 1199-1213 , 2015
Link:
https://doi.org/10.1002/ejlt.201400384
RT Journal T1 <Title>Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR‐FTIR</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_ejlt.201400384&Exemplar=1&LAN=DE A1 Valdés, Arantzazu A1 Beltrán, Ana A1 Karabagias, Ioannis A1 Badeka, Anastasia A1 Kontominas, Michael G. A1 Garrigós, María Carmen PB Wiley YR 2015 SN 1438-7697 SN 1438-9312 JF European Journal of Lipid Science and Technology VO 117 IS 8 SP 1199 OP 1213 LK http://dx.doi.org/https://doi.org/10.1002/ejlt.201400384 DO https://doi.org/10.1002/ejlt.201400384 SF ELIB - SuUB Bremen
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