Principal Volatile Components of Raw, Roasted, and Fried Argentinean Peanut Flavors-Reference-Cited by-同舟云学术

Principal Volatile Components of Raw, Roasted, and Fried Argentinean Peanut Flavors

Published:1997-08-01 Issue:8 Volume:45 Page:3190-3192
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Burroni Laura V.¹,Grosso Nelson R.¹,Guzmán Carlos A.¹

Affiliation:

1. Instituto de Ciencias y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales, UNC, IMBIV-CONICET, Avenida Vélez Sársfield 299, 5000 Córdoba, Argentina, and Química Biológica, Facultad de Ciencias Agropecuarias, Avenida Valparaíso s/n, CC 509, 5000 Córdoba, Argentina

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9700034

Reference21 articles.

1. Flavor and Oxidative Stability of Roasted High Oleic Acid Peanuts

2. CASAFE (Cámara de Sanidad Agropecuaria y Fertilizantes).Guía deProductos Fitosanitarios para la República Argentina, 7th ed.; Cámara de Sanidad Agropecuaria y Fertilizantes: Buenos Aires, Argentina, 1995; p 1343.

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