Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils
Author:
Funder
Science and Engineering Research Board
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03719-4.pdf
Reference35 articles.
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3. AOCS (1997) Official methods and recommended practices of the AOCS. AOCS Press, Champaign
4. Arya SS, Salve AR, Chauhan S (2016) Peanuts as functional food: a review. J Food Sci Technol 53(1):31–41
5. Azadmard-Damirchi S, Habibi-Nodeh F, Hesari J, Nemati M, Achachlouei BF (2010) Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chem 121(4):1211–1215
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