Effects of Induced Low-Temperature Stress on Raw Peanuts-Reference-Cited by-同舟云学术

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Effects of Induced Low-Temperature Stress on Raw Peanuts

Published:1987-01 Issue:1 Volume:52 Page:242-244
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SINGLETON J. A.,PATTEE H. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb14022.x/fullpdf

Reference19 articles.

1. L.B.G. Bordoni, 1975 . Essential elements in peanuts and peanut butter . M.S. thesis , Virginia Polytechnic Institute and State University.

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2. High-performance liquid chromatography analysis of peanut phospholipids. I. Injection system for simultaneous concentration and separation of phospholipids;Journal of the American Oil Chemists' Society;1995-04

3. Maturity and Storage Affect Freeze Damage in Peanuts;Journal of Food Science;1992-11

4. Off-Flavors in Peanuts and Peanut Products;Developments in Food Science;1992

5. Defining Roasted Peanut Flavor Quality. Part 2. Correlation of GC Volatiles and Sensory Flavor Attributes;Developments in Food Science;1992

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