Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins
Article first published online: 11 OCT 2012
Journal of Food Science © 2012 Institute of Food Technologists® No claim to original US government works
Journal of Food Science
Volume 77, Issue 11, pages S407–S411, November 2012
How to Cite
Hathorn, C. S. and Sanders, T. H. (2012), Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins. Journal of Food Science, 77: S407–S411. doi: 10.1111/j.1750-3841.2012.02953.x
- Issue published online: 19 NOV 2012
- Article first published online: 11 OCT 2012
- MS 20120656 Submitted 5/9/2012, Accepted 8/13/2012.
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