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Effect of roasting conditions on browning index (BI) and 5-hydroxymethylfurfural (HMF) content in A mechanically and B solvent extracted oils from roasted peanuts (a: unroasted; b: 140 °C for 5 min c: 140 °C for 10 min; d: 160 °C for 5 min; e: 160 °C for 10 min; f: 180 °C for 5 min; g: 180 °C for 10 min)
