Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)
Version of Record online: 19 MAR 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 4, pages C461–C468, April 2012
How to Cite
Agila, A. and Barringer, S. (2012), Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis). Journal of Food Science, 77: C461–C468. doi: 10.1111/j.1750-3841.2012.02629.x
- Issue online: 19 APR 2012
- Version of Record online: 19 MAR 2012
- MS 20111263 Submitted 10/17/2011, Accepted 1/3/2012.
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