Precursors of typical and atypical roasted peanut flavor
نویسندگان
چکیده
منابع مشابه
Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins.
UNLABELLED Peanut skins (PS) are a good source of phenolic compounds. This study evaluated antioxidant properties and flavor of peanut paste and peanut butter enhanced with peanut skins. PS were added to both materials in concentrations of 0.0%, 0.5%, 1.0%, 5.0%, 10.0%, 15.0%, and 20.0% (w/w). PS, peanut paste, and peanut butter used in the study had initial total phenolics contents of 158, 12....
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ژورنال
عنوان ژورنال: Journal of Agricultural and Food Chemistry
سال: 1967
ISSN: 0021-8561,1520-5118
DOI: 10.1021/jf60153a010