Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing
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DOI: 10.1007/s13197-020-04278-9
Abstract: To estimate the oxidative stability of the raw and roasted hazelnuts, accelerated shelf-life testing (ASLT) was used at elevated temperatures (55, 65 and 75 °C) at water activity (a w ) of 0.43. Chemical parameters, including… read more here.
Keywords: raw roasted; hazelnuts accelerated; life testing; shelf life ... See more keywords