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.