A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts

Published 2009 View Full Article

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Title
A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 1, Pages S1-S8
Publisher
Wiley
Online
2009-01-21
DOI
10.1111/j.1750-3841.2008.00972.x

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