Author:
Bai S.H.,Hannet D.,Hannet G.,Grant E.,Komolong B.,Jones K.,Wallace H.M.
Publisher
International Society for Horticultural Science (ISHS)
Reference8 articles.
1. Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content.;Bai;PLoS One,2017
2. Nutritional quality of almond, canarium, cashew and pistachio and their oil photooxidative stability.;Bai;J Food Sci Technol,2019
3. Freezing, roasting and salt dipping impacts on peroxide value, free fatty acid and fatty acid composition of nut kernels.;Bai;Acta Hortic.,2019
4. Shelf life of macadamia kernels of different origin.;Bai;Acta Hortic.,2019
5. Quality and shelf life of tree nuts: a review.;Gama;Sci. Hortic. (Amsterdam),2018
Cited by
1 articles.
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