Impact of kernel size and texture on the in vivo and in vitro aroma compounds of roasted peanut and peanut paste
In this study, peanuts were obtained using slotted screens in two sizes: 7 mm (small length) and 11 mm (large length) and in two textures: roasted peanut and peanut paste. The in vitro aroma compounds were determined by solvent-assisted flavor evaporation while the in vivo aroma compounds released i...
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Published in | Journal of food composition and analysis Vol. 119; p. 105260 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Elsevier Inc
01.06.2023
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Subjects | |
Online Access | Get full text |
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