|
|||||
|
|
Effect of the essential oil addition on the oxidative stability of fried–salted peanuts |
|
| Authors: | Rubén Olmedo Valeria Nepote Marta G Mestrallet Nelson R Grosso |
| Affiliation: | 1. Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV‐CONICET, Av. Valparaíso s/n, CC 509, (5016) Córdoba, Argentina;2. Instituto de Ciencia y Tecnología de Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales (UNC), IMBIV‐CONICET, Av. Vélez Sarsfield 1611, (5016) Córdoba, Argentina |
| Abstract: | |
| Keywords: | Antioxidant essential oils lipid oxidation peanuts sensory stability |