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Susceptibility of types of peanuts to rancidity development
Author(s) -
Pickett T. A.,
Holley K. T.
Publication year - 1951
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02613065
Subject(s) - food science , peroxide , biology , chemistry , organic chemistry
Conclusions Based on the data from over 70 trials involving peanuts grown during six consecutive seasons, oil from Spanish peanuts is more susceptible to peroxide rancidity development than that from either the Runner or Virginia types.