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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

中国油料作物学报（英文）2021，Vol.6Issue(3)：137-144,8.

Effect of microwave pre-treatment on physical quality,bioactive compounds,safety risk factor,and storage stability of peanut butter

Jefferson G.Degon ¹Chang Zheng ²Abdeen Elkhedir ¹Bo Yang ³Qi Zhou ¹Wenlin Li¹

作者信息

1. 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,China
2. Food Science Program,Department of Agriculture,Nimba University College,Senniquellie,Liberia
3. Industral Research and Consultancy Centre (IRCC),Khartum,Sudan
折叠

摘要

关键词

Microwave pre-treatment/Peanut butter/Sensory/Storage stability:bioactive compounds

Key words

Microwave pre-treatment/Peanut butter/Sensory/Storage stability:bioactive compounds

引用本文复制引用

Jefferson G.Degon,Chang Zheng,Abdeen Elkhedir,Bo Yang,Qi Zhou,Wenlin Li..Effect of microwave pre-treatment on physical quality,bioactive compounds,safety risk factor,and storage stability of peanut butter[J].中国油料作物学报（英文）,2021,6(3):137-144,8.

基金项目

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). （2020BBA045）

中国油料作物学报（英文）

OACSCD

ISSN：2096-2428

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