Effect of microwave pre-treatment on physical quality,bioactive compounds,safety risk factor,and storage stability of peanut butterOACSCD
Effect of microwave pre-treatment on physical quality,bioactive compounds,safety risk factor,and storage stability of peanut butter
Jefferson G.Degon;Chang Zheng;Abdeen Elkhedir;Bo Yang;Qi Zhou;Wenlin Li
Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Key Laboratory of Biology and Genetic Improvement of Oil Crops,Ministry of Agriculture and Rural Affairs,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Wuhan,430062,ChinaFood Science Program,Department of Agriculture,Nimba University College,Senniquellie,LiberiaOil Crops Research Institute,Chinese Academy of Agricultural Sciences,Key Laboratory of Biology and Genetic Improvement of Oil Crops,Ministry of Agriculture and Rural Affairs,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Wuhan,430062,ChinaIndustral Research and Consultancy Centre (IRCC),Khartum,SudanOil Crops Research Institute,Chinese Academy of Agricultural Sciences,Key Laboratory of Biology and Genetic Improvement of Oil Crops,Ministry of Agriculture and Rural Affairs,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Wuhan,430062,ChinaOil Crops Research Institute,Chinese Academy of Agricultural Sciences,Key Laboratory of Biology and Genetic Improvement of Oil Crops,Ministry of Agriculture and Rural Affairs,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Wuhan,430062,China
Microwave pre-treatmentPeanut butterSensoryStorage stability:bioactive compounds
Microwave pre-treatmentPeanut butterSensoryStorage stability:bioactive compounds
《中国油料作物学报（英文）》 2021 (3)
137-144,8
This research was supported by Key Research Projects of Hubei Province (2020BBA045) and the Agricultural Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2016-OCRI).
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