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HS-SPME GC–MS characterization of volatiles in processed walnuts and their oxidative stability
Processed walnuts including hot air-dried and roasted walnuts were prepared. Volatiles in raw and processed walnuts were analyzed using head-space solid phase microextraction combined with gas chromatography and mass spectrometry. Oxidative stability of hot air-dried walnuts in different antioxidant...
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| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7270386/ https://ncbi.nlm.nih.gov/pubmed/32549619 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04305-9 |
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