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Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts
Peanut, an important oil crop worldwide, is highly susceptible to oxidative damage during storage due to its high level of fats and unsaturated fatty acids which will affects its nutritional value and agricultural importance. Therefore, it is significantly important to research the physicochemical p...
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| Pubblicato in: | Food Sci Nutr |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
John Wiley and Sons Inc.
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6657719/ https://ncbi.nlm.nih.gov/pubmed/31367356 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1069 |
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