Beijing
China
China Agricultural University
Peanut oil, Radio frequency roasting, Physicochemical quality, volatile compounds, fatty acids, Maillard reaction
High-humidity hot air impingement blanching (HHAIB), Soften, Hollow, structure, Color, Chlorophyll
Bioactive chemicals, Drying kinetics, Gardenia jasminoides Ellis, Microstructure, Physicochemical quality.