Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins - Concepedia

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Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins

59

Citations

31

References

2009

Year

Jack P. Davis, Lisa L. Dean, Kristin M. Price, Timothy H. Sanders

Food ChemistryNutritionFood Bioactive CompoundRoast EffectsPeanut SeedFood AnalysisAlternative Protein SourcePeanut Skins

References

	Year	Citations

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