Thermal generation of acrylamide, 5-HMF, and AGEs in roasted cashews: Correlation with aroma-active volatiles and quality evaluation

Food Chemistry 2026

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Authors: Yifei Li, Yilun Huang, Huiyu HU, Yi Chen, Chang Li, Qiang Yu, Yuting Wang

DOI: 10.1016/j.foodchem.2026.148693

Cited by: 1

References: 39

Fields of Study & Subjects

Potato Plant Research Edible Oils Quality and Analysis Nuts composition and effects

References 39