Influence of different cooking methods on the nutritional and potentially harmful components of peanuts
作者：Guo Cong,Xie Yu Jie,Zhu Meng Ting,Xiong Qian, Chen, Yi*
关键字：Peanuts,Cooking methods,Chemical composition,Harmful components,PCA,HCA
论文来源：其他
具体来源：Food Chemistry
发表时间：2020年
Influence of different cooking methods on the nutritional and potentially harmful components of peanuts