| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538521 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Aldehydes, alcohols and pyrazines are the main volatile constituents. ⺠Hexanal and nonanal concentrations are good indicators of the shelf life. ⺠Sequential infrared and hot air roasting is an effective method for processing almonds.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jihong Yang, Zhongli Pan, Gary Takeoka, Bruce Mackey, Gokhan Bingol, Maria T. Brandl, Karine Garcin, Tara H. McHugh, Hua Wang,