Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions
A.M. Descalzo, Andrea Biolatto, Sérgio Rizzo, Carolina D. Pérez, E.A. Frusso, F. Carduza, Luciana Rossetti
Topics & Concepts
HexanalChemistryLipid oxidationFood sciencePostharvestOxidative phosphorylationShelf lifeFlavourWarehouseHorticultureSweetnessTasteBiochemistryAntioxidantBiologyMarketingBusinessNuts composition and effectsHorticultural and Viticultural ResearchBee Products Chemical Analysis