Flavor of roasted peanuts ( Arachis hypogaea ) — Part II: Correlation of volatile compounds to sensory characteristics

Published 2016 View Full Article

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Title
Flavor of roasted peanuts ( Arachis hypogaea ) — Part II: Correlation of volatile compounds to sensory characteristics
Authors
Keywords
Peanut, Maillard, Sensory, Instrumental analysis, Raw material, Aroma
Journal
FOOD RESEARCH INTERNATIONAL
Volume 89, Issue -, Pages 870-881
Publisher
Elsevier BV
Online
2016-08-25
DOI
10.1016/j.foodres.2016.08.017

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