NARA Discovery
Article Details
← Back to Search Results
Journal Article

The characteristic roasted peanut flavor of fragrant peanut oil is controlled by non-lipids components in peanuts while the sweet aroma attribute is affected by the variation of fatty acids

Sumin Ma; Haiming Shi; Yanlan Bi; Xuebing Xu
Food Chemistry · Vol. 499 · pp. 147362 · 2026
View Full Text Download RIS Journal Homepage

Abstract

Abstract is unavailable.

Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-01-01
Publication Year2026
Volume499
Pages147362
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.147362
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
Full-text access depends on NARA's subscribed coverage and institutional access.