机译:Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life
Univ Calif Davis, Dept Food Sci & Technol, One Shields Ave, Davis, CA 95616 USA;
Almond Board Calif, Suite 1500,1150 Ninth St, Modesto, CA 95354 USA;
Covance Food Solut, 365 North Canyons Pkwy,Suite 101, Livermore, CA 94551 USA;
almond; Prunus dulcis; HS-SPME; GC/MS; peroxide value; hedonic analysis;