Near‐infrared spectroscopy for analysis of oil content and fatty acid profile in almond flour-Reference-Cited by-同舟云学术

Near‐infrared spectroscopy for analysis of oil content and fatty acid profile in almond flour

Published:2012-12-11 Issue:2 Volume:115 Page:211-216
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Fernández‐Cuesta Álvaro¹,Fernández‐Martínez José M.¹,Socias i Company Rafel²,Velasco Leonardo¹

Affiliation:

1. Instituto de Agricultura Sostenible (CSIC), Alameda del Obispo s/n, Córdoba, Spain

2. Unidad de Fruticultura, CITA de Aragón, Av. Montañana, Zaragoza, Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201200115

Reference28 articles.

1. FAOSTAT.Statistics Database of the Food and Agriculture Organization of the United Nations (FAO) 2011(http://faostat.fao.org; accessed 23 January 2012).

2. Almond (Prunus dulcis L.) Protein Quality

3. Fatty Acid Composition of California Grown Almonds

4. Health Benefits of Almonds beyond Cholesterol Reduction

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