The role of moisture in flavor changes of model peanut confections during storage-Reference-Cited by-同舟云学术

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The role of moisture in flavor changes of model peanut confections during storage

Published:2004-03 Issue:2 Volume:37 Page:215-225
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Abegaz E.G,Kerr W.L,Koehler P.E

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. AOCS (1993). Official Method American Oil Chemists’ Society (4th ed.). Champaign, IL.

2. Effect of storage of roasted peanut quality;Bett,1992

3. Flavor and oxidative stability of roasted hioleic acid peanuts;Braddock;Journal of Food Science,1995

4. Physico-chemical and sensory characteristics of defatted roasted peanuts during storage;Brannan;Peanut Science,1999

5. Enzymatic and autoxidation of defatted peanuts;Divino;Journal of Food Science,1996

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