Compositional and sensory comparisons between normal- and high-oleic peanuts

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 5, 2006, Pages 1759-1763

  Isleib, Thomas G ^a   Pattee, Harold E ^a   Sanders, Timothy H ^a   Hendrix, Keith W ^a   Dean, Lisa O ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Arachis hypogaea L.; Chemical composition; Fatty acids; Flavor

Indexed keywords

ARACHIS OIL; CARBOHYDRATE; OLEIC ACID; TOCOPHEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; GENETICS; GENOTYPE; PEANUT; PLANT SEED; SENSATION; TASTE;

ARACHIS HYPOGAEA; CARBOHYDRATES; GENOTYPE; OLEIC ACID; PLANT OILS; SEEDS; SENSATION; TASTE; TOCOPHEROLS;

ARACHIS HYPOGAEA;

EID: 33645456909     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052353t     Document Type: Article

References (13)

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