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Volumn 76, Issue 3, 2011, Pages

Changes in volatile compounds of peanut oil during the roasting process for production of aromatic roasted peanut oil

Author keywords

Aromatic roasted peanut oil; HS SPME GC MS; Maillard reaction products; Roasting process; Volatile compounds

Indexed keywords

ARACHIS OIL; LIPID PEROXIDE; PYRAZINE DERIVATIVE; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

EID: 79955028252     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02073.x     Document Type: Article
Times cited : (140)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.