Effect of roasting on colour and volatile composition of pistachios (Pistacia vera L.)
Article first published online: 16 OCT 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 2, pages 437–443, February 2013
How to Cite
Hojjati, M., Calín-Sánchez, Á., Razavi, S. H. and Carbonell-Barrachina, Á. A. (2013), Effect of roasting on colour and volatile composition of pistachios (Pistacia vera L.). International Journal of Food Science & Technology, 48: 437–443. doi: 10.1111/j.1365-2621.2012.03206.x
- Issue published online: 15 JAN 2013
- Article first published online: 16 OCT 2012
- Manuscript Accepted: 10 AUG 2012
- Manuscript Received: 27 APR 2012
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