Browsing Tecnología en Alimentos by Subject "Volatile compounds"
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Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.) (2017)Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called “horchata”. Seeds are roasted to develop a specific aroma through a process that has never ...