Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts
High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from normal-oleic peanut variety. The aim of this st...
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| Huvudupphov: | , , , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
MDPI AG
2021-12-01
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| Serie: | Foods |
| Ämnen: | |
| Länkar: | https://www.mdpi.com/2304-8158/10/12/3036 |
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