Concepedia

A comparison of the flavor and compositional quality of peanuts from several origins

Karen L. Bett, J.R. Vercellotti, N. V. Lovegren, T. A. B. Sanders, R. T. Hinsch, G. Rasmussen

Food Chemistry · 1994 · 23 citations · 11 references

DOI

Concepts

References

11

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

, , +5

Gas chromatographic characterization of organic substances in the retention index system.

Ervin sz. Kováts · Medical Entomology and Zoology · 1965 · 667 citations

, , +15

Official and tentative methods

T. H. Hopper · Journal of the American Oil Chemists Society · 1951 · 496 citations

, , +4

DEVELOPMENT OF A LEXICON FOR THE DESCRIPTION OF PEANUT FLAVOR

Peter B. Johnsen, Gail Vance Civille, John R. Vercellotti et al. · Journal of Sensory Studies · 1988 · 164 citations

, , +16

INFLUENCE OF ROASTING TIME ON SENSORY ATTRIBUTES OF FRESH ROASTED PEANUTS

LAWRENCE L. BUCKHOLZ, Henryk Daun, ELIZABETH F. STIER et al. · Journal of Food Science · 1980 · 83 citations

, , +13