Impact of different water treatments of peanuts during the roasting process on the flavour profile and chemical qualities of the peanut oil
Sumin Ma(Henan University of Technology), Xuebing Xu(Nantong University), Yanlan Bi(Henan University of Technology), Hong Zhang(Harbin Medical University), Haiming Shi(Shanghai CASB Biotechnology (China)), Caixia Ding(Shanxi Medical University)
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