Characterization of the aroma-active, phenolic, and lipid profiles of the pistachio (Pistacia vera L.) nut as affected by the single and double roasting process

Juan José Rodríguez-Bencomo, Hasim Kelebek, Ahmet Salih Sonmezdag, Luis Miguel Rodríguez-Alcalá, Javier Fontecha, Serkan Selli*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

78 Citations (Scopus)

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