Influence of roasting on antioxidants, fatty acids, sensory properties and oxidative stability of macadamia nuts
Nana Millicent Duduzile Buthelezi, S.Z. Tesfay, Lembe Samukelo Magwaza
Topics & Concepts
RoastingFood scienceAromaChemistryPeroxide valueMacadamia nutPolyphenolPhenolsCultivarPolyunsaturated fatty acidTasteFatty acidAntioxidantBotanyBiologyBiochemistryPhysical chemistryNuts composition and effectsHorticultural and Viticultural ResearchPlant Physiology and Cultivation Studies