Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR‐FTIR

Publisher： John Wiley & Sons Inc

E-ISSN： 1438-9312|117|8|1199-1213

ISSN： 1438-7697

Source： EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol.117, Iss.8, 2015-08, pp. : 1199-1213

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