Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Published 2008 View Full Article

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Title
Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity
Authors
Keywords
-
Journal
Food and Bioprocess Technology
Volume 4, Issue 1, Pages 107-115
Publisher
Springer Nature
Online
2008-10-13
DOI
10.1007/s11947-008-0150-2

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