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Volumn 44, Issue 11, 2009, Pages 2225-2233

Changes in volatile compounds and sensory quality during toasting of Spanish almonds

Author keywords

Aroma profile; Prunus amygdalus; Pyrazines; Sensory evaluation

Indexed keywords

PRUNUS; PRUNUS DULCIS;

EID: 70350231777     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02063.x     Document Type: Article
Times cited : (51)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.