@article{943243,
      recid = {943243},
      author = {Wang, Qiang,},
      title = {Peanut processing characteristics and quality evaluation  /},
      publisher = {Springer,},
      address = {Singapore :},
      pages = {1 online resource (559 pages)},
      year = {2018},
      note = {3.2.7 Analysis of Sterol and Squalene Contents (HPLC  Method).},
      abstract = {This book systematically covers the sensory, physical,  chemical nutrition, and processing characteristics of  different peanut varieties, while also providing an  in-depth review of research advances in peanut processing  quality. The book goes on to examine the relationship  between raw materials and the qualities of peanut protein,  peanut oil and other main peanut processing products. As  such, it provides a valuable reference guide for research  into the raw materials, change mechanisms and control  technologies used in peanut processing, laying the  groundwork for the development of new disciplines in “grain  and oil processing quality”. It will be useful for graduate  students, researchers, and management groups from  multidisciplinary audiences, covering both food science &  technology and public health.},
      url = {http://library.usi.edu/record/943243},
      doi = {https://doi.org/10.1007/978-981-10-6175-2},
}