Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01135.x/fullpdf
Reference37 articles.
1. Fatty Acid and Amino Acid Profiles of Selected Peanut Cultivars and Breeding Lines
2. Storage Water Activity Effect on Oxidation and Sensory Properties of High-Oleic Peanuts
3. Food Chemistry
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