Volatile components of roasted peanuts. Major monocarbonyls and some noncarbonyl components
- 1 January 1967
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 15 (1) , 66-73
- https://doi.org/10.1021/jf60149a029
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Isolation and Identification of Volatile Components from High‐Temperature‐Cured Off‐Flavor PeanutsJournal of Food Science, 1965