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The effect of genotype and roasting on the fatty acid composition of peanuts

✍ Scribed by A.C. Rodrigues; G.L. Ströher; A.R. Freitas; J.V. Visentainer; C.C. Oliveira; N.E. de Souza

Book ID
116488947
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
909 KB
Volume
44
Category
Article
ISSN
0963-9969

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## Abstract Peanut is a major allergenic food. Undeclared peanut (allergens) from mis‐formulation or contamination during food processing pose a potential risk for sensitized individuals and must be avoided. Reliable detection and quantification methods for food allergens are necessary in order to