Impact of kernel size and texture on the in vivo and in vitro aroma compounds of roasted peanut and peanut paste

Eker T., CABAROĞLU T., DARICI M., Selli S.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.119, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 119
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.jfca.2023.105260
  • Dergi Adı: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Roasted peanut, Peanut paste, Size, Texture, Mouthspace aroma release, AEDA
  • Çukurova Üniversitesi Adresli: Evet