Flavor characteristics of peanut butter pretreated by radio frequency heating, explosion puffing, microwave, and oven heating

作者：Yini Yang, Binhong Yuan, Pei Yu, Yimin Jia, Qi Zhou, Jinyuan Sun · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.133487 · 被引用次数：48 · 研究领域：Advanced Chemical Sensor Technologies、Peanut Plant Research Studies、Coconut Research and Applications