Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb14171.x/fullpdf
Reference24 articles.
1. INFLUENCE OF ROASTING TIME ON SENSORY ATTRIBUTES OF FRESH ROASTED PEANUTS
2. Effect of Storage on Roasted Peanut Quality
3. Variation of flavor-related characteristics of peanuts during roasting as affected by initial moisture contents
4. Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200.degree.C
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