Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions
Paloma Lucía López, Mariana Agostina Marchesino, Nelson R. Grosso, Rubén Horacio Olmedo
Topics & Concepts
Shelf lifeLipid oxidationPeroxide valueChemistryPeroxideFood scienceFlavourFood preservationOleic acidOrganic chemistryBiochemistryAntioxidantPeanut Plant Research StudiesCoconut Research and ApplicationsSpectroscopy and Chemometric Analyses