Analysis of Peanut Using Near-Infrared Spectroscopy and Gas Chromatography–Mass Spectrometry: Correlation of Chemical Components and Volatile Compounds-Reference-Cited by-同舟云学术

Analysis of Peanut Using Near-Infrared Spectroscopy and Gas Chromatography–Mass Spectrometry: Correlation of Chemical Components and Volatile Compounds

Published:2015-04-14 Issue:3 Volume:19 Page:508-520
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Lin Mao,Long Mingxiu,Li Guolin,Chen Xi,Zheng Jiong,Li Chao,Kan Jianquan

Funder

Science and Technology Department of Guizhou

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1016575

Reference43 articles.

1. Screening of the USDA peanut germplasm for oil content and fatty acid composition

2. Chemical Composition of Some Wild Peanut Species (Arachis L.) Seeds

3. The effect of genotype and roasting on the fatty acid composition of peanuts

4. Volatile components of roasted peanuts. Major monocarbonyls and some noncarbonyl components

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