Fig. 3.
FTIR spectra of unroasted and roasted peanut oils extracted by A solvent and B mechanical method (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)
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