1 Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel [期刊论文]
来源:FOOD CHEMISTRY , 190卷 , 2016
作者:Lin, Jau-Tien;Liu, Shih-Chun;Hu, Chao-Chin;等
关键词:Almond kernel;Antioxidant;...
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