Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content.
| Autor: | Hosseini Bai, Shahla1 shossein@usc.edu.au, Darby, Ian1, Nevenimo, Tio2, Hannet, Godfrey2, Hannet, Dalsie2, Poienou, Matthew2, Grant, Elektra1, Brooks, Peter1, Walton, David1, Randall, Bruce1, Wallace, Helen M.1 |
|---|---|
| Zdroj: | PLoS ONE. 9/13/2017, Vol. 12 Issue 9, p1-14. 14p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
|