The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients-Reference-Cited by-同舟云学术

The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients

Published:2023-08 Issue: Volume:417 Page:135845
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kessler Júlia C.,Vieira Vanessa^ORCID,Martins Isabel M.^ORCID,Manrique Yaidelin A.,Ferreira Patrícia^ORCID,Calhelha Ricardo C.,Afonso Andreia,Barros Lillian^ORCID,Rodrigues Alírio E.,Dias Madalena M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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4. Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L;Barros;Journal of Functional Foods,2013

5. Classification of almond cultivars using oil volatile compound determination by HS-SPME–GC–MS;Beltrán Sanahuja;Journal of the American Oil Chemists' Society,2011

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