Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review
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Title
Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review
Authors
Keywords
Roasting, Oilseeds, Bioactive compounds, Oxidative stability, Antioxidant capacity, Flavor, Harmful components
Journal
FOOD RESEARCH INTERNATIONAL
Volume 150, Issue -, Pages 110791
Publisher
Elsevier BV
Online
2021-10-29
DOI
10.1016/j.foodres.2021.110791
References
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