Ultrasonication and Edible Coating Effects on Lipid Oxidation of Roasted Peanuts

Published 2009 View Full Article

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Title
Ultrasonication and Edible Coating Effects on Lipid Oxidation of Roasted Peanuts
Authors
Keywords
-
Journal
Food and Bioprocess Technology
Volume 3, Issue 4, Pages 620-628
Publisher
Springer Nature
Online
2009-10-22
DOI
10.1007/s11947-009-0282-z

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