Influence of Drying Conditions on the Hazelnut Quality. III. Browning-Reference-Cited by-同舟云学术

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Influence of Drying Conditions on the Hazelnut Quality. III. Browning

Published:1997-01 Issue:3-4 Volume:15 Page:989-1002
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

LÓPEZ A.¹,PIQUÉ M.T.¹,BOATELLA J.²,PARCERISA J.²,ROMERO A.³,FERRÁ A.⁴,GARCÍ J.⁵

Affiliation:

1. a Universidad Pública de Navarra, Area de Tecnologia de Alilmentos , Campus Arrosadla 5/n, Pamplona, 31006, Spain

2. b University of Barcelona, Department of Human Physiological Sciences and Nutrition , Barcelona

3. c IRTA-Centre de Mas Bové, Department of Arboricultura Mediterránina , Reus, Tarragona, Spain

4. d IRTA-Centre de Cabrils Barelona

5. e DARP-Agriculture and Food Laboratory , Barcelona, Spain

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373939708917273

Reference25 articles.

1. Antioxidative activity in oils prepared from peanut kernels subjected to various treatments and roasting

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3. Aroma characteristics and odor source analysis of roasted Xinjiang thin-shell walnuts (Juglans regia L.) by using multivariate statistical analysis;Food Bioscience;2023-12

4. Color Change in Different Parts of the Hazelnut Fruit;Akademik Ziraat Dergisi;2023-10-29

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