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A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties
by Xing-Hao Tu
The ultrasound frequency and power were 40 kHz and 500 W, respectively. The resultant mixture was dried under nitrogen gas, and then, CHCl3 (1 ml) and formic acid-water (2 ml, 10:90 v/v) were added.🏁
Submitted by lego - 06/14/2025
Academia Educational 5.18 Ranked
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A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties
by Xing-Hao Tu
The ultrasound frequency and power were 40 kHz and 500 W, respectively. The resultant mixture was dried under nitrogen gas, and then, CHCl3 (1 ml) and formic acid-water (2 ml, 10:90 v/v) were added.🏁
Submitted by lego - 06/14/2025
Academia Educational 5.18 Ranked