Effect of novel radio frequency roasting on color appearance, volatile compounds, fatty acid composition, and storage stability of peanut oil
Zekang Peng, Yue Zhang, Chao Xu, Ziping Ai, Anan Zhang, Yanhong Liu
Topics & Concepts
RoastingFood scienceComposition (language)ChemistryChemical compositionOrganic chemistryPhilosophyLinguisticsPhysical chemistryPotato Plant ResearchPeanut Plant Research StudiesEdible Oils Quality and Analysis