Comparison of carbonyl compounds in raw and roasted runner peanuts. I. Major qualitative and some quantitative differences-Reference-Cited by-同舟云学术

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Comparison of carbonyl compounds in raw and roasted runner peanuts. I. Major qualitative and some quantitative differences

Published:1972-05 Issue:3 Volume:20 Page:700-706
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Brown David F.,Senn Vincent J.,Stanley James B.,Dollear Frank G.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf60181a022

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2. Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies;Journal of Food Science;2014-09-02

3. Studies on the Reaction of trans-2-Heptenal with Peanut Proteins;Journal of Agricultural and Food Chemistry;2014-08-12

4. Key Aroma Compounds in Roasted In-shell Peanuts;Bioscience, Biotechnology, and Biochemistry;2013-07-23

5. Understanding Peanut Flavor: A Current Review;Handbook of Fruit and Vegetable Flavors;2010-07-21

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