Flavor characteristics of peeled walnut kernels under two-steps roasting processes

作者：Yimin Jia, Binhong Yuan, Yini Yang, Zheng Chang, Qi Zhou · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.136290 · 被引用次数：33 · 研究领域：Fermentation and Sensory Analysis、Nuts composition and effects、Advanced Chemical Sensor Technologies