[2] Wang Qiang. Peanut Processing Characteristics and Quality Evaluation. Singapore: Springer Nature, 2018. 43.
[10] Yu Hongwei, Liu Hongzhi, Wang Qiang, et al. LWT-Food Science and Technology, 2020,128:109398.
[12] Liu Shunhu, Zhou Ruibao, Tian Shaojun, et al. Journal of the American Oil Chemists Society, 2007,84:793.
[13] Wold S, Sjstrm M, Eriksson L. Chemometrics and Intelligent Laboratory Systems, 2001, 58(2):109.
[16] Yu Hongwei, Liu Hongzhi, Erasmus S W, et al. Industrial Crops and Products, 2020,158:112956.
[17] Haruna S A, Li Huanhuan, Wei Wenya, et al. Analytical Methods, 2022, 14(31): 2989.
