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Autor:
Mehdi Farhoodi, Fatemeh Kazemian-Bazkiaee, Arezoo Ebrahimi, Zhian Sheikhi, Saeedeh Shojaee-Aliabadi, Behzad Rahmatzadeh, Seyede Marzieh Hosseini
Publikováno v:
Journal of Food Measurement and Characterization. 14:1025-1038
Lipid oxidation is a problem associated with roasted peanuts which occurs during storage time and contributes to development of rancidity. Fungi can grow upon peanuts and produce carcinogenic byproducts such as aflatoxins. This study investigated the