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Process optimization and anti-oxidative activity of peanut meal Maillard reaction products
(Elsevier on behalf of the International Union of Food Science and Technology (IUFoST) and the Swiss Society of Food Science and Technology (SGLWT/SOSSTA), 2018-11)
By applying bacterial and enzymatic processes, peanut meal, the by-product of peanut oil meal production, was used to create the value-added product - peanut meal hydrolysates in this study. The flavor of peanut meal ...