Physical, chemical and oxidative changes in raw peanuts: Effect of relative humidity-Reference-Cited by-同舟云学术

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Physical, chemical and oxidative changes in raw peanuts: Effect of relative humidity

Published:2021-10-04 Issue:12 Volume:56 Page:6359-6367
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Guo Yajing¹,Liu Ying¹,Liu Kunlun¹^ORCID

Affiliation:

1. College of Food Science and Engineering Henan University of Technology Zhengzhou 450001 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15358

Reference26 articles.

1. Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) Analysis of Palytoxin

2. Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean

3. Effect of relative humidity, initial seed moisture content and storage container on soybean (Glycine max L. Meril.) seed quality

4. Amino acid composition of flesh-coloured potatoes as affected by storage conditions

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1. Synergistic antifungal properties of lauraldehyde and geraniol against Aspergillus flavus in pistachio;Food Control;2023-11

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