VERIFIEDPRIMARY
Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products
Irene Chetschik, Michael Granvogl & Peter Schieberle
Journal of Agricultural and Food Chemistry
DOI 10.1021/jf1026636