Compositional and sensory comparisons between normal- and high-oleic peanuts
- Author
- ISLEIB, Thomas G1 ; PATTEE, Harold E2 ; SANDERS, Timothy H3 ; HENDRIX, Keith W3 ; DEAN, Lisa O3
[1] Department of Crop Science, Box 7629, North Carolina State University, Raleigh, North Carolina 27695-7629, United States
[2] Department of Biological and Agricultural Engineering, Box 7625, North Carolin State University, Raleigh, North Carolina 27695-7625, United States
[3] Market Quality and Handling Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Box 7624, North Carolina State University, Raleigh, North Carolina 27695-7624, United States - Source
Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 5, pp 1759-1763, 5 p ; ref : 13 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Arachis hypogaea L chemical composition fatty acids flavor
- Keyword (fr)
- Acide gras Arachis hypogaea Cacahuète Composition chimique Flaveur Angiospermae Dicotyledones Leguminosae Lipide Spermatophyta
- Keyword (en)
- Fatty acids Arachis hypogaea Peanut Chemical composition Flavor Angiospermae Dicotyledones Leguminosae Lipids Spermatophyta
- Keyword (es)
- Acido graso Arachis hypogaea Cacahuete Composición química Flavor Angiospermae Dicotyledones Leguminosae Lípido Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17599242
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf052353t 
https://dx.doi.org/10.1021/jf052353t
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