Changes in the Metabolome of the Peanut Seed as a Result of Dry-Roasting.

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dc.contributor.advisorLisa Dean, Co-Chair
dc.contributor.advisorSuzanne Johanningsmeier, Co-Chair
dc.contributor.advisorJason Osborne, Member
dc.contributor.advisorEdward Foegeding, Member
dc.contributor.authorKlevorn, Claire Marie
dc.date.accepted2017-04-12
dc.date.accessioned2017-04-19T12:31:25Z
dc.date.available2017-04-19T12:31:25Z
dc.date.defense2017-03-22
dc.date.issued2017-03-22
dc.date.released2017-04-19
dc.date.reviewed2017-03-28
dc.date.submitted2017-03-23
dc.degree.disciplineFood Science
dc.degree.leveldissertation
dc.degree.nameDoctor of Philosophy
dc.descriptionNorth Carolina State University Theses Food, Bioprocessing and Nutrition Sciences.
dc.formatPh.D. North Carolina State University, 2017.
dc.identifier.otherdeg6242
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.20/33705
dc.rights
dc.titleChanges in the Metabolome of the Peanut Seed as a Result of Dry-Roasting.
dcterms.extent1 online resource (xiii, 210 pages) : illustrations

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