Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions
The main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C and 20 °C at 65 % relative humidity and the oxidative stability was evaluated a...
| Autores principales: | , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/9444 https://www.sciencedirect.com/science/article/abs/pii/S0925521421001307 https://doi.org/10.1016/j.postharvbio.2021.111591 |
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