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Flavor Stability of High-Oleic Peanuts Stored at Low Humidity

Mugendi, Beatrice J.; Gorbet, D. W.; Sims, C.A.; O’Keefe, Sean F. (2001-08)

Shelf-life studies were conducted on roasted high-oleic peanuts (HOP; F1250, BC93Q10) and a reference peanut with normal oleic acid content (NOP, Florunner). HOP contained at least 80% oleic acid and 3% linoleic acid, ...