Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity

Published 2013 View Full Article

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Title
Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 145, Issue -, Pages 883-891
Publisher
Elsevier BV
Online
2013-09-08
DOI
10.1016/j.foodchem.2013.08.125

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