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Chemical and sensory stability of fried-salted peanuts flav..:
Olmedo, Rubén H
;
Asensio, Claudia
;
Nepote, Valeria
..
Journal of the Science of Food and Agriculture. 89 (2009) 12 - p. 2128-2136 , 2009
Link:
https://doi.org/10.1002/jsfa.3703
RT Journal T1 <Title>Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.3703&Exemplar=1&LAN=DE A1 Olmedo, Rubén H A1 Asensio, Claudia A1 Nepote, Valeria A1 Mestrallet, Marta G A1 Grosso, Nelson R PB Wiley YR 2009 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 89 IS 12 SP 2128 OP 2136 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.3703 DO https://doi.org/10.1002/jsfa.3703 SF ELIB - SuUB Bremen
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