Size and Charge Stability of Oil Bodies from Peanut

Table 1

Composition (g/100 g dry matter) of five peanut varieties.

Peanut varieties	Lipid	Protein	Lipid/protein rate
Yuhua23	45.4 ±	22.5 ±	2.0
Yuhua27	43.9 ±	22.0 ±	2.0
Yuhua9719	41.3 ±	26.5 ±	1.6
Yuhua9830	48.7 ±	21.1 ±	2.3
Yuhua9502	48.3 ±	22.5 ±	2.1

Data were expressed as means ± standard deviations. The data in the lipid and protein column marked with different capital letters were significantly () different.