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Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting

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Version 1 2021-10-21, 09:51
journal contribution
posted on 2024-06-05, 09:33 authored by DS Kim, HS Kim, SJ Hong, JJ Cho, Tracy LeeTracy Lee, EC Shin
Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting

History

Journal

Applied Biological Chemistry

Volume

61

Pagination

449-458

Location

Berlin, Germany

Open access

  • Yes

ISSN

2468-0834

eISSN

2468-0842

Language

en

Publication classification

C1 Refereed article in a scholarly journal

Issue

4

Publisher

Springer Science and Business Media LLC

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