Browse Dept. of Food Science and Human Nutrition by Subject "lipid oxidation"
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Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation (2016-07-15)Almond is the most produced tree nut in the US. Along with potential health related studies, popularity of almonds has been rising among consumers in the last few decades. Furthermore, consumer liking the flavor of both ...