Impact of kernel size and texture on the in vivo and in vitro aroma compounds of roasted peanut and peanut paste
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştırma Kurumu
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
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5. Flavor and oxidative stability of roasted high oleic acid peanuts;Braddock;Journal of Food Science,1995
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3. Profiling seventeen cultivars of roasted peanuts by descriptive sensory and flavor volatile analyses;Measurement: Food;2023-09
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