Inter-relationships between Peanut Biochemical Components of Raw Kernels, Sensory Quality of Raw and Roasted Kernels Revealed by Canonical Correlation Analysis

Wang Chuantang; Zhang Jiancheng; Tang Yueyi; Wu Qi; Wang Zhiwei; Wang Xiuzhen; Mu Shuqi; Li Pingtao; Li Bin

doi:10.14083/j.issn.1001-4942.2020.08.003

Home>Articles>Inter-relationships between Peanut Biochemical Components of Raw Kernels, Sensory Quality of Raw and Roasted Kernels Revealed by Canonical Correlation Analysis

DOI: 10.14083/j.issn.1001-4942.2020.08.003

Inter-relationships between Peanut Biochemical Components of Raw Kernels, Sensory Quality of Raw and Roasted Kernels Revealed by Canonical Correlation Analysis

Wang Chuantang

Zhang Jiancheng

Tang Yueyi

Wu Qi

Wang Zhiwei

Wang Xiuzhen

Mu Shuqi

Li Pingtao

Li Bin

Machine-generated Keywords：

Publication Date：2020-08-28

Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)

Pages：5( 12-16 )

Shandong Agricultural Sciences

ISTICPKU

ISSN：1001-4942

Year, Vol.(Issue)：2020,52(8)