Relationship between Antioxidant Components and Oxidative Stability of Peanut Oils as Affected by Roasting Temperatures
The study sought to investigate the effect of roasting temperatures on antioxidant components and oxidative stability of peanut oils. The total phenolic content, total flavonoid content, α–tocopherol content, and phytosterol content in peanut oils was influenced by roasting at temperatures of 120 °C...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2021-03-01
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| Serie: | Agriculture |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2077-0472/11/4/300 |
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