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Análisis de Alimentos, Química Culinaria y Nutrición (AAQCN)
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Author(s)
Aug-2015
Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR-FTIR
Valdés, Arantzazu
;
Beltrán Sanahuja, Ana
;
Karabagias, Ioannis
;
Badeka, Anastasia
;
Kontominas, Michael G.
;
Garrigós, María del Carmen
25-May-2015
Microwave-Assisted Extraction of Phenolic Compounds from Almond Skin Byproducts (Prunus amygdalus): A Multivariate Analysis Approach
Valdés, Arantzazu
;
Vidal, Lorena
;
Beltrán Sanahuja, Ana
;
Canals, Antonio
;
Garrigós, María del Carmen
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Author
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Beltrán Sanahuja, Ana
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Garrigós, María del Carmen
1
Badeka, Anastasia
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Canals, Antonio
1
Karabagias, Ioannis
.
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Almond skin
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Almonds
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Antioxidant activity
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Cooking processes
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HPLC-DAD-ESI-MS/MS
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Article
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English