,

Commercial and new-age specialty peanut oils: fatty acid, tocopherol, and phytosterol contents

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Fatty acid profiles of currently grown U.S. peanuts: Normal and high oleic cultivars

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Stability of refined peanut oil subjected to repetitive frying as determined by a number of chemical indices

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Comparison of vitamin E levels in Runner, Virginia and Spanish peanuts

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Georgia pecans: Examination of their nutritional and functional attributes