Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions
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CONICET Digital
Lipids present in peanuts are susceptible to oxidation, which affects food quality and safety, for this reason shelf-life studies are carried out. The objective was to determine the relation between accelerated oxidation...
Idioma eng
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