Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L.) seeds oil
Author:
Funder
Ministry of Higher Education and Scientific Research of Kurdistan – Iraq, HCDP programme No.: JUOR15.
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1190744
Reference30 articles.
1. The contents of lignans in commercial sesame oils of Taiwan and their changes during heating
2. Variation of sesamin, sesamolin and tocopherols in sesame (Sesamum indicum L.) seeds and oil products in Thailand
3. Effect of processing on oxidative stability and lipid classes of sesame oil
4. Quality characteristics of sesame seeds and by-products
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