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Shihua Shan

Shandong Academy of Agricultural Sciences

China

  • Shandong Academy of Agricultural Sciences

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Scholarly Papers (1)

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Chemometric Investigation into the Effects of Cooking Processes on Flavor Characteristics and Processing Suitability of the High-Oleic Peanut Kernels

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Chemometric Investigation into the Effects of Cooking Processes on Flavor Characteristics and Processing Suitability of the High-Oleic Peanut Kernels

Number of pages: 45 Posted: 30 Sep 2025
Quanxi Sun, Ming-feng Qiao, Hao Zhang, Cuiling Yuan, Jia Chen, Xuemei Cai and Shihua Shan
Shandong Academy of Agricultural Sciences, Sichuan Tourism University, Sichuan Tourism University, Shandong Academy of Agricultural Sciences, Sichuan Tourism University, Sichuan Tourism University and Shandong Academy of Agricultural Sciences
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High-oleic acid peanut, Cooking and processing, flavor characteristics, Molecular sensory techniques, Intelligent sensory techniques

Chemometric Investigation into the Effects of Cooking Processes on Flavor Characteristics and Processing Suitability of the High-Oleic Peanut Kernels

Number of pages: 52 Posted: 11 Nov 2025
Quanxi Sun, Hao Zhang, Cuiling Yuan, Jia Chen, Xuemei Cai, Shihua Shan and Ming-feng Qiao
Shandong Academy of Agricultural Sciences, Sichuan Tourism University, Shandong Academy of Agricultural Sciences, Sichuan Tourism University, Sichuan Tourism University, Shandong Academy of Agricultural Sciences and Sichuan Tourism University
Downloads 22 (1,473,203)

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High-oleic acid peanut, Cooking and processing, flavor characteristics, Molecular sensory techniques, Intelligent sensory techniques