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Volatile, Sensory and Functional Properties of HydroSOS Pistachios

Luis Noguera-Artiaga1, Paola Sánchez-Bravo1, David Pérez-López2

  • 1Department of Agro-Food Technology, Research Group "Food Quality and Safety", Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Alicante, Spain.

Foods (Basel, Switzerland)
|February 12, 2020
PubMed

Keywords:
Pistacia veraantioxidant activityfatty acid methyl estershydroSOSpistachio flavorqualitysensory analysistotal polyphenol content

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