Acceptability and Preference Drivers of Freshly Roasted Peanuts
Author:
Affiliation:
1. Dept. of Food Science and Technology; Univ. of Georgia-Griffin Campus; 1109 Experiment St. Griffin GA 30223 U.S.A
Funder
Georgia Peanut Commission
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13561/fullpdf
Reference36 articles.
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4. Flavor and oxidative stability of roasted high oleic acid peanuts;Braddock;J Food Sci,1995
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