Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry-Blanching
Published 2016 View Full Article
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Title
Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry-Blanching
Authors
Keywords
Peanuts, Tocopherols, Fatty acids, Volatile profile, Oxidative status
Journal
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Volume 93, Issue 8, Pages 1101-1109
Publisher
Wiley
Online
2016-04-30
DOI
10.1007/s11746-016-2838-1
References
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