Effect of the High-Oleic Trait on Roasted Peanut Flavor in Backcross-Derived Breeding Lines-Reference-Cited by-同舟云学术

Effect of the High-Oleic Trait on Roasted Peanut Flavor in Backcross-Derived Breeding Lines

Published:2002-11-09 Issue:25 Volume:50 Page:7362-7365
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pattee Harold E.¹,Isleib Thomas G.¹,Gorbet Daniel W.¹,Moore Kim M.¹,Lopez Yolanda¹,Baring Michael R.¹,Simpson Charles E.¹

Affiliation:

1. Market Quality and Handling Research, Agricultural Research Service, U.S. Department of Agriculture, and North Carolina Agricultural Research Service, North Carolina State University, Raleigh, North Carolina 27695-7625

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf025854c

Reference20 articles.

1. Variability in Oil Quality Among Peanut Genotypes in the Florida Breeding Program1

2. The Inheritance of High Oleic Acid in Peanut

3. Further Studies On The Inheritance Of Fatty Acid Composition In Peanut1

4. A Note On Broad-Sense Heritability of Selected Sensory Descriptors in Virginia-Type Arachis Hypogaea L.1

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