Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy
IP Román Falcó, MS Prats Moya… - Journal of the …, 2020 - Wiley Online Library
BACKGROUND The study of almond fat stability is essential from a quality control
perspective meanly because, in most of the cases, almonds are sold skinned and thermally …
perspective meanly because, in most of the cases, almonds are sold skinned and thermally …
Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy
IP Román Falcó, MS Prats Moya… - Journal of the …, 2020 - Wiley Online Library
BACKGROUND The study of almond fat stability is essential from a quality control
perspective meanly because, in most of the cases, almonds are sold skinned and thermally …
perspective meanly because, in most of the cases, almonds are sold skinned and thermally …
[PDF][PDF] Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy
IPR Falcó, SP Moya, SEM Pérez, ML Martín… - academia.edu
BACKGROUND: The study of almond fat stability is essential from a quality control
perspective meanly because, in most of the cases, almonds are sold skinned and thermally …
perspective meanly because, in most of the cases, almonds are sold skinned and thermally …
Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy.
P Moya, MP SE, MC ML - Journal of the Science of Food and …, 2020 - europepmc.org
Background The study of almond fat stability is essential from a quality control perspective
meanly because, in most of the cases, almonds are sold skinned and thermally treated. In …
meanly because, in most of the cases, almonds are sold skinned and thermally treated. In …
Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy
IP Román Falcó, MS Prats Moya… - Journal of the …, 2020 - ui.adsabs.harvard.edu
BACKGROUNDThe study of almond fat stability is essential from a quality control
perspective meanly because, in most of the cases, almonds are sold skinned and thermally …
perspective meanly because, in most of the cases, almonds are sold skinned and thermally …
Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy.
IP Román Falcó, MS Prats Moya… - Journal of the …, 2020 - search.ebscohost.com
BACKGROUND The study of almond fat stability is essential from a quality control
perspective meanly because, in most of the cases, almonds are sold skinned and thermally …
perspective meanly because, in most of the cases, almonds are sold skinned and thermally …
Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy
I Román Falco, S Prats Moya, SE Maestre… - 2020 - rua.ua.es
BACKGROUND: The study of almond fat stability is essential from a quality control
perspective meanly because, in most of the cases, almonds are sold skinned and thermally …
perspective meanly because, in most of the cases, almonds are sold skinned and thermally …
Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy.
IPR Falcó, MSP Moya, SEM Pérez, MLM Carratalá… - 2020 - cabidigitallibrary.org
The study of almond fat stability is essential from a quality control perspective meanly
because, in most of the cases, almonds are sold skinned and thermally treated. In this work …
because, in most of the cases, almonds are sold skinned and thermally treated. In this work …
Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy
IPR Falcó, MSP Moya, SEM Pérez… - Journal of the …, 2020 - pubmed.ncbi.nlm.nih.gov
Background The study of almond fat stability is essential from a quality control perspective
meanly because, in most of the cases, almonds are sold skinned and thermally treated. In …
meanly because, in most of the cases, almonds are sold skinned and thermally treated. In …