Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process.
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Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap TechniqueCharacterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS.Chemopreventive Potential of Raw and Roasted Pistachios Regarding Colon Carcinogenesis.
P2860
Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process.
description
2015 nî lūn-bûn
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2015年の論文
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2015年学术文章
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2015年学术文章
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2015年学术文章
@zh-cn
2015年学术文章
@zh-hans
2015年学术文章
@zh-my
2015年学术文章
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2015年學術文章
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2015年學術文章
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name
Characterization of the Aroma- ...... e and Double Roasting Process.
@en
Characterization of the Aroma- ...... e and Double Roasting Process.
@nl
type
label
Characterization of the Aroma- ...... e and Double Roasting Process.
@en
Characterization of the Aroma- ...... e and Double Roasting Process.
@nl
prefLabel
Characterization of the Aroma- ...... e and Double Roasting Process.
@en
Characterization of the Aroma- ...... e and Double Roasting Process.
@nl
P50
P356
P1476
Characterization of the Aroma- ...... le and Double Roasting Process
@en
P2093
Hasim Kelebek
Juan José Rodríguez-Bencomo
P304
P356
10.1021/ACS.JAFC.5B02576
P407
P577
2015-08-28T00:00:00Z