Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp .) for European Consumers
Author:
Affiliation:
1. PepsiCo Nederland BV; Zonnebaan 35 3542EB Utrecht The Netherlands
2. Food Quality & Design; Wageningen Univ.; Axis building, Room 2.15 6708WG Wageningen The Netherlands
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14095/fullpdf
Reference42 articles.
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3. Determination of pyrazine and flavor variations in peanut genotypes during roasting;Baker;Journal of Food Science,2003
4. Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. aroma reconstitution and comparison with commercial peanut products;Chetschik;Journal of Agricultural and Food Chemistry,2010
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