Effect of boiling on quality, microstructure and flavor of fresh peanuts
Authors:
- Xuegang HuangXHXuegang Huang
- Zhenyuan LiZLZhenyuan Li
- Gengjiu ZhaoGZGengjiu Zhao
- Yumeng HuYHYumeng Hu
- Fengying GuFGFengying Gu
- Qiang WangQiang Wang
- Qin GuoQin Guo
Open Access
- 4 February 2026
- journal article
- Published by Elsevier in Food Chemistry: X
- Vol. 34
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Science and Technology of the People's Republic of China
- National Key Research and Development Program of China (2024YFD2100301)
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