Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel
Jau Tien Lin, Shih Chun Liu, Chao Chin Hu, Yung Shin Shyu, Chia Ying Hsu, Deng Jye Yang*
深入研究「Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel」主題。共同形成了獨特的指紋。