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Optimization of roasting conditions in hydroSOStainable alm..:
Lipan, Leontina
;
Cano‐Lamadrid, Marina
;
Vázquez‐Araújo, Laura
...
Journal of Food Science. 85 (2020) 11 - p. 3969-3980 , 2020
Link:
https://doi.org/10.1111/1750-3841.15481
RT Journal T1
Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_1750-3841.15481&Exemplar=1&LAN=DE A1 Lipan, Leontina A1 Cano‐Lamadrid, Marina A1 Vázquez‐Araújo, Laura A1 Łyczko, Jacek A1 Moriana, Alfonso A1 Hernández, Francisca A1 García‐García, Elena A1 Carbonell‐Barrachina, Ángel A. PB Wiley YR 2020 SN 0022-1147 SN 1750-3841 JF Journal of Food Science VO 85 IS 11 SP 3969 OP 3980 LK http://dx.doi.org/https://doi.org/10.1111/1750-3841.15481 DO https://doi.org/10.1111/1750-3841.15481 SF ELIB - SuUB Bremen
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