Effects of different roasting temperatures on the flavor characteristics of shelled macadamia kernels: Analysis based on HS-GC-IMS and HS-SPME-GC–MS

Food Research International 2026

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Authors: Xueping Zhang, Xinxin Yu, Rongsuo Hu, Jiyue Zhang, Wenjiang Dong

DOI: 10.1016/j.foodres.2026.118878

Cited by: 6

References: 39

Fields of Study & Subjects

Nuts composition and effects Cassava research and cyanide Food composition and properties

References 39