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Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils.
Suri, Kanchan; Singh, Balwinder; Kaur, Amritpal; Singh, Narpinder.
Afiliação
  • Suri K; 1Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India.
  • Singh B; P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002 India.
  • Kaur A; 1Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India.
  • Singh N; 1Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India.
J Food Sci Technol ; 56(5): 2436-2445, 2019 May.
Article em En | MEDLINE | ID: mdl-31168126
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article