Effect of roasting on the chemical components of peanut oil
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109249
Abstract: Abstract The chemical components and oxidative stability of oil prepared from roasted peanut kernels in dry air were investigated and compared with those prepared from unroasted peanut oil in relation to health-promoting and harmful substances… read more here.
Keywords: roasting chemical; components peanut; chemical components; peanut oil ... See more keywords