Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation

Published 2009 View Full Article

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Title
Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 118, Issue 3, Pages 681-685
Publisher
Elsevier BV
Online
2009-05-21
DOI
10.1016/j.foodchem.2009.05.040

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