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Nutritional and bioactive composition of Spanish, Valencia, and Virginia type peanut skins

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dc.contributor.authorMuñoz-Arrieta, Rodrigo
dc.contributor.authorEsquivel-Alvarado, Daniel
dc.contributor.authorAlfaro-Víquez, Emilia
dc.contributor.authorAlvarez Valverde, Víctor
dc.contributor.authorKrueger, Christian
dc.contributor.authorReed, Jess D.
dc.date.accessioned2026-09-16T20:50:20Z
dc.date.available2026-09-16T20:50:20Z
dc.date.issued2021
dc.identifier.doihttps://doi.org/10.1016/j.jfca.2021.103816
dc.identifier.urihttps://hdl.handle.net/20.500.12337/11882
dc.language.isoen_US
dc.publisherElsevier
dc.relationhttps://doi.org/10.1016/j.jfca.2021.103816
dc.rightsacceso abierto
dc.sourceJournal of food composition and analysis, vol. 98 (103816)
dc.subjectMANÍ
dc.subjectAMINOÁCIDOS
dc.subjectMINERALES
dc.subjectRESIDUOS ORGÁNICOS
dc.titleNutritional and bioactive composition of Spanish, Valencia, and Virginia type peanut skins
dc.typeartículo de investigación

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