Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting
Version 2 2024-06-05, 09:33Version 2 2024-06-05, 09:33
Version 1 2021-10-21, 09:51Version 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 ShinComparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting
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Journal
Applied Biological ChemistryVolume
61Pagination
449-458Location
Berlin, GermanyPublisher DOI
Open access
- Yes
ISSN
2468-0834eISSN
2468-0842Language
enPublication classification
C1 Refereed article in a scholarly journalIssue
4Publisher
Springer Science and Business Media LLCPublication URL
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