Zobrazeno 1 - 1
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pro vyhledávání: '"Claire M. Eickholt"'
Publikováno v:
Journal of Food Research. 9:1
The commercialization of high oleic peanut varieties with the fatty acids, oleic and linoleic present in a ratio greater than 9 has increased the shelf stability of many products containing peanuts significantly. With no visual traits to determine le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e936e765311cf6b7f0e000bb6876e354
https://doi.org/10.5539/jfr.v9n4p1
https://doi.org/10.5539/jfr.v9n4p1
