A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties-Reference-Cited by-同舟云学术

A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

Published:2021-01-27 Issue:3 Volume:9 Page:1688-1697
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Tu Xing‐Hao¹²^ORCID,Wu Bang‐fu¹,Xie Ya¹,Xu Shu‐Ling¹,Wu Zong‐Yuan¹,Lv Xin¹,Wei Fang¹,Du Li‐Qing²,Chen Hong¹

Affiliation:

1. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan China

2. South Subtropical Crop Research Institute Chinese Academy of Tropical Agricultural Science/Key Laboratory of Tropical Fruit Biology Ministry of Agriculture Zhanjiang China

Funder

National Natural Science Foundation of China

Chinese Academy of Agricultural Sciences

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2143

Reference39 articles.

1. Type I Diacylglycerol Acyltransferase (MtDGAT1) from Macadamia tetraphylla: Cloning, Characterization, and Impact of Its Heterologous Expression on Triacylglycerol Composition in Yeast

2. Raw and roasted pistachio nuts ( Pistacia vera L.) are ‘good’ sources of protein based on their digestible indispensable amino acid score as determined in pigs