A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

Macadamia nuts have high nutritional value and positive health attributes. Changes to the composition and availability of these compounds during roasting contribute to product quality. In this study, changes to the chemical composition of lipids (fatty acids, triglycerides, and free fatty acids) and...

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Detalles Bibliográficos
Autores principales: Tu, Xing‐Hao, Wu, Bang‐fu, Xie, Ya, Xu, Shu‐Ling, Wu, Zong‐Yuan, Lv, Xin, Wei, Fang, Du, Li‐Qing, Chen, Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958573/
https://www.ncbi.nlm.nih.gov/pubmed/33747479
http://dx.doi.org/10.1002/fsn3.2143

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958573/
https://www.ncbi.nlm.nih.gov/pubmed/33747479
http://dx.doi.org/10.1002/fsn3.2143

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