Comparison of Fatty Acid Composition and Oxidative Stability of Peanut Oils Prepared from Spring and Fall Crops of Peanuts-Reference-Cited by-同舟云学术

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Comparison of Fatty Acid Composition and Oxidative Stability of Peanut Oils Prepared from Spring and Fall Crops of Peanuts

Published:1995-03 Issue:3 Volume:43 Page:676-679
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chiou Robin Y.Y.,Liu Ching-Ping,Hou Chin-Jin,Liu Chii-Dong

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00051a022

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative evaluation of seed size and growing regions on the chemical compositions of raw and roasted NC‐7 peanut cultivars;Journal of Food Processing and Preservation;2021-08-06

2. Peanut Composition, Flavor and Nutrition;Peanuts;2016

3. Genetic Variability Studies in Seed Biochemical Traits of Pongamia pinnata (L.) Pierre Accessions;Journal of the American Oil Chemists' Society;2013-05-03

4. TRENDS IN EDIBLE VEGETABLE OILS ANALYSIS. PART A. DETERMINATION OF DIFFERENT COMPONENTS OF EDIBLE OILS – A REVIEW;Polish Journal of Food and Nutrition Sciences;2011-03-31

5. Comparative Characterization of Peanuts Grown by Aquatic Floating Cultivation and Field Cultivation for Seed and Resveratrol Production;Journal of Agricultural and Food Chemistry;2003-02-07

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