Effect of storage on chemical and sensory profiles of peanut pastes prepared with high‐oleic and normal peanuts
Journal of the Science of Food and Agriculture2010Vol. 90(15), pp. 2694–2699
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Cecilia G. Riveros, Marta G. Mestrallet, María F. Gayol, Patricia R. Quiroga, Valeria Nepote, Nelson R. Grosso
Abstract
These results indicate that high-oleic Granoleico kernels provide peanut paste with higher protection against lipid oxidation.
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