Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting
Author:
Funder
Ministry of Food and Drug Safety
Publisher
Springer Science and Business Media LLC
Subject
Organic Chemistry,General Biochemistry, Genetics and Molecular Biology
Link
http://link.springer.com/article/10.1007/s13765-018-0381-5/fulltext.html
Reference39 articles.
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2. Norden AJ, Gorbet DW, Knauft DA, Young CT (1987) Variability in oil quality among peanut genotypes in the Florida breeding program. Peanut Sci 14:7–11
3. Bishi SK, Kumar L, Mahatma MK, Khatediya N, Chauhan SM, Misra JB (2015) Quality traits of Indian peanut cultivars and their utility as nutritional and functional food. Food Chem 176:107–114
4. Moore KM, Knauft DA (1989) The inheritance of high oleic acid in peanut. J Hered 80:252–253
5. Davis JP, Dean LO, Faircloth WH (2008) Physical and chemical characterizations of normal and high-oleic oils from nine commercial cultivars of peanut. J Am Oil Chem Soc 85:235–243
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