TY  - JOUR
AU  - Rodríguez Bencomo, Juan José
AU  - Kelebek, Hasim
AU  - Sonmezdag, Ahmet
AU  - Rodríguez-Alcalá, Luis Miguel
AU  - Fontecha, Javier
AU  - Selli, Serkan
PY  - 2015
DO  - 10.1021/acs.jafc.5b02576
SN  - 0021-8561
UR  - https://hdl.handle.net/20.500.14352/93283
T2  - Journal of Agricultural and Food Chemistry
AB  - The pistachio (Pistacia vera L.) nut is one of the most widely consumed edible nuts in the world. However, it is the roasting process that makes the pistachio commercially viable and valuable as it serves as the key step to improving the nut's...
LA  - eng
M2  - 7830
PB  - American Chemical Society
TI  - 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
TY  - journal article
VL  - 63
ER  -