[Elsevier] Impact of different cooking methods on the chemical profile of high-oleic acid peanut seeds

OmarAle2 Post time Yesterday 23:07 | Show all posts |Read mode
This post will be closed automatically in 2026-07-12 23:05
Reward10points

Revista: Qu赤mica de los Alimentos

Autores: Yuan Xiao; Hao Liu; Puxuan Du; Xuanqiang Liang; Haifen Li; Qing Lu; Shaoxiong Li; Haiyan Liu; Yanbin Hong; Rajeev K. Varshney; Xiaoping Chen

Fecha de publicaci車n: 2022-6-

DOI: 10.1016/j.foodchem.2021.131970

Enlace al PDF: https://www.sciencedirect.com/sc ... 308814621029769/pdf

Enlace al art赤culo: https://doi.org/10.1016/j.foodchem.2021.131970

Fuente del art赤culo: Elsevier BV .


Observaci車n:
Reply

Use magic Donate Report

All Reply1 Show all posts
wizardcalamity Post time Yesterday 23:21 | Show all posts

Waiting for confirmation

If the PDF has not been accepted after 72 hours, the system will automatically adopt it.
Reply

Use magic Donate Report

Return to the list