Effects of maturity on the development of oleic acid and linoleic acid in the four peanut market types.
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DOI: 10.5539/jfr.v9n4p1
Abstract: The commercialization of high oleic peanut varieties with the fatty acids, oleic and linoleic present in a ratio greater than 9 has increased the shelf stability of many products containing peanuts significantly. With no visual… read more here.
Keywords: oleic; high oleic; market types; oleic acid ... See more keywords