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August 24, 2015Journal of Agricultural and Food Chemistry

Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

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Authors

JRJuan José Rodríguez‐BencomoUniversidad Complutense de MadridHKHaşim KelebekAdana Science and Technology UniversityASAhmet Salih SönmezdağMuğla University

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Rodríguez‐Bencomo et al. (2015) studied this question.

synapsesocial.com/papers/6aaf6c282222a12e8bd06d53https://doi.org/10.1021/acs.jafc.5b02576
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