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Updated: Sep 11, 2025

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Published on: June 16, 2018

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麦当利亚坚果黄的感觉质量:核心等级和成熟度的影响

Tarryn Amber Ohlsson1, Marieta van der Rijst2, Jeannine Marais1

  • 1Department of Food Science Stellenbosch University Matieland South Africa.

Food science & nutrition
|August 11, 2025
PubMed
概括

麦卡达米亚坚果的成熟度和油含量显著影响了黄油的感觉特征. 高品质的坚果核会产生一致的黄油,而不成熟的坚果则提供可变的,有时不合时宜的风味.

关键词:
麦卡达米亚全叶植物 (Macadamia integrifolia) 是一个全叶植物.描述性分析 描述性分析核质量的质量 核质量马卡达米亚坚果黄油是什么意思风格 风格 风格 风格 风格树木,坚果和树木上的坚果.

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