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Determination of the Shelf Life of High-Oleic Fried Peanuts Prepared by the ‘Deep-Fried Process’ with the Addition of Humulus lupulus or Origanum vulgare Oil in the Frying Oil

Crossref DOI link: https://doi.org/10.1007/s11947-025-03771-3

Published Online: 2025-02-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Juncos, Nicolle Stefani https://orcid.org/0000-0002-0722-0765
Ponso, Carolina Florencia Cravero https://orcid.org/0000-0002-4405-6351
Enemark, Gisela Kay Guerberoff

Olmedo, Rubén Horacio https://orcid.org/0000-0002-3281-1532
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Text and Data Mining valid from 2025-02-05

Version of Record valid from 2025-02-05
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Article History

Received: 13 September 2024

Accepted: 28 January 2025

First Online: 5 February 2025

Declarations

:

: The authors declare no competing interests.

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