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

  1. Valdés, A.
  2. Beltrán, A.
  3. Karabagias, I.
  4. Badeka, A.
  5. Kontominas, M.G.
  6. Garrigós, M.C.
Aldizkaria:
European Journal of Lipid Science and Technology

ISSN: 1438-9312,  1438-7697

Argitalpen urtea: 2015

Alea: 117

Zenbakia: 8

Orrialdeak: 1199-1213

Mota: Artikulua

DOI: 10.1002/EJLT.201400384 GOOGLE SCHOLAR
Datuen iturria: Scopus