Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins

Published 2009 View Full Article

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Title
Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 119, Issue 2, Pages 539-547
Publisher
Elsevier BV
Online
2009-07-01
DOI
10.1016/j.foodchem.2009.06.057

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