Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage
The objective of this study was to determine changes in tocopherol content, peroxide value (PV) and sensory attributes from roasted peanuts during storage at 40 °C. There were no differences in tocopherol contents between roasted and raw peanuts except in α-tocopherol content that decreased after ro...
| Main Authors: | , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/1606 http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02293.x/epdf |
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