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Comparative analysis of cooking methods on nutritional composition and eating quality of peanut sprouts

Miao Yu Haolin Qu Liangchen Zhang Mengxi Xie Taiyuan Shi

未来食品学报（英文）2026，Vol.6Issue(1)：26-35,10.

未来食品学报（英文）2026，Vol.6Issue(1)：26-35,10.DOI:10.1016/j.jfutfo.2024.03.001

Comparative analysis of cooking methods on nutritional composition and eating quality of peanut sprouts

Miao Yu ¹Haolin Qu ²Liangchen Zhang ¹Mengxi Xie ¹Taiyuan Shi¹

作者信息

1. Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China
2. Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China||Food and Processing Research Institute,Shenyang Agricultural University,Shenyang 110866,China
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摘要

关键词

Peanut sprout/Cooking methods/Nutritional composition/Eating quality

Key words

Peanut sprout/Cooking methods/Nutritional composition/Eating quality

引用本文复制引用

Miao Yu,Haolin Qu,Liangchen Zhang,Mengxi Xie,Taiyuan Shi..Comparative analysis of cooking methods on nutritional composition and eating quality of peanut sprouts[J].未来食品学报（英文）,2026,6(1):26-35,10.

基金项目

The authors gratefully acknowledge the technical assistance of the food nutrition and quality safety team from LAAS for providing guidance while also allowing the authors to use the necessary instruments.The project was funded by the 2024 Natural Science Foundation of Liaoning Province(2024-MS-232). （2024-MS-232）

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