Review of the Sensory and Chemical Characteristics of Almond (Prunus dulcis) Flavor
Author:
Affiliation:
1. Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California 95616, United States
Funder
Almond Board of California
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b06606
Reference74 articles.
1. A review of composition studies of cultivated almonds: Macronutrients and micronutrients
2. Effect of Roasting on Physicochemical Properties of Wild Almonds (Amygdalus scoparia)
3. Chemical Compositions of Oils from Several Wild Almond Species
4. Electrophoretic and Immunological Analyses of Almond (Prunus dulcis L.) Genotypes and Hybrids
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