Physical, compositional and sensory differences in nuts among pistachio (Pistachia vera L.) varieties

Scientia Horticulturae

Volumn 125, Issue 4, 2010, Pages 562-568

  Tsantili, E ^a   Takidelli, C ^a   Christopoulos, M V ^a   Lambrinea, E ^b   Rouskas, D ^b   Roussos, P A ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Fatty acids; Physical characteristics; Pistachio nuts; Protein; Sensory evaluation

Indexed keywords

BIOCHEMICAL COMPOSITION; COLOR; COMPARATIVE STUDY; CULTIVAR; CULTIVATION; FATTY ACID; NUT; PROTEIN; TASTE;

PISTACIA VERA;

EID: 77954384146     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2010.04.039     Document Type: Article

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