Vanillin Content in Boiled Peanuts
Author:
Affiliation:
1. National Peanut Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 1011 Forrester Drive, Dawson, Georgia 31742
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf010118e
Reference15 articles.
1. Volatile components of roasted peanuts
2. INFLUENCE OF ROASTING TIME ON SENSORY ATTRIBUTES OF FRESH ROASTED PEANUTS
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