Effect of boiling on quality, microstructure and flavor of fresh peanuts
This study systematically examines changes in the nutritional composition, microstructure, and flavor profile of fresh peanuts after boiling, identifying Jihuatian 1 as the most suitable variety due to its superior quality. Boiling significantly reduced its fat (19.73%), sucrose (42.21%), and hardne...
שמור ב:
| Principais autores: | , , , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Elsevier
2026-02-01
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| סדרה: | Food Chemistry: X |
| נושאים: | |
| גישה מקוונת: | http://www.sciencedirect.com/science/article/pii/S2590157526001537 |
| תגים: |
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