Enhancing flavor and oxidation stability of roasted peanut oil via germination pretreatment.

Nawaz G, Yin WT, Qin GY, Liu HM, Pang HL, Zhang F, Ruan QQ, Qin Z, Li JR

DOI: 10.1016/j.fochx.2026.104030
Published: 2026 May
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2026.104030,
  title = {Enhancing flavor and oxidation stability of roasted peanut oil via germination pretreatment.},
  author = {Nawaz G and Yin WT and Qin GY and Liu HM and Pang HL and Zhang F and Ruan QQ and Qin Z and Li JR},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104030},
  url = {https://doi.org/10.1016/j.fochx.2026.104030}
}

RIS

TY  - JOUR
TI  - Enhancing flavor and oxidation stability of roasted peanut oil via germination pretreatment.
AU  - Nawaz G
AU  - Yin WT
AU  - Qin GY
AU  - Liu HM
AU  - Pang HL
AU  - Zhang F
AU  - Ruan QQ
AU  - Qin Z
AU  - Li JR
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104030
UR  - https://doi.org/10.1016/j.fochx.2026.104030
ER  -

APA

G, N., WT, Y., GY, Q., HM, L., HL, P., F, Z., QQ, R., Z, Q., & JR, L. (2026). Enhancing flavor and oxidation stability of roasted peanut oil via germination pretreatment.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104030

Source records

pubmed · retrieved 2026-09-26T19:16:27.366Z