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Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity

✍ Scribed by Ma, Yuanyuan; Kerr, William L.; Swanson, Ruthann B.; Hargrove, James L.; Pegg, Ronald B.

Book ID: 121679251
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 429 KB
Volume: 145
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2013.08.125

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