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

Kim, D S; Kim, H S; Hong, S J; Cho, J J; Lee, Tracy; Shin, E C

lee-comparisonoftheretention-2018.pdf (700.06 kB)

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

journal contribution

posted on 2018-01-01, 00:00 authored by D S Kim, H S Kim, S J Hong, J J Cho, Tracy LeeTracy Lee, E C 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

Issue

4

Pagination

449 - 458

Publisher

Springer

Location

Berlin, Germany

Publisher DOI

https://doi.org/10.1007/s13765-018-0381-5

Link to full text

https://applbiolchem.springeropen.com/track/pdf/10.1007/s13765-018-0381-5

ISSN

2468-0834

eISSN

2468-0842

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

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Keywords

high-oleic peanuts niacin retention rate riboflavin thiamin

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

History

Journal

Volume

Issue

Pagination

Publisher

Location

Publisher DOI

Link to full text

ISSN

eISSN

Language

Publication classification

Usage metrics

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Keywords

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