Effect of Maturity on Roast Color and Descriptive Flavor of Peanuts-Reference-Cited by-同舟云学术

Effect of Maturity on Roast Color and Descriptive Flavor of Peanuts

Published:1989-03 Issue:2 Volume:54 Page:475-477
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SANDERS TIMOTHY H.,VERCELLOTTI JOHN R.,CRIPPEN KAREN L.,CIVILLE GAIL V.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb03110.x/fullpdf

Reference20 articles.

1. J. S. L. How, 1984 . Effects of variety, roasting, modified atmosphere packaging and storage on the chemical composition, headspace volatile and flavor profiles of peanuts . Ph. D. thesis , North Carolina State University, Raleigh, NC.

2. DEVELOPMENT OF A LEXICON FOR THE DESCRIPTION OF PEANUT FLAVOR

3. N. V. Lovegren, 1987 . Private communication. USDA, ARS, Southern Regional Research Center, New Orleans, LA.

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