Improvements in the quality of sesame oil obtained by a green extraction method using enzymes-Reference-Cited by-同舟云学术

Improvements in the quality of sesame oil obtained by a green extraction method using enzymes

Published:2016-01 Issue: Volume:65 Page:464-470
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ribeiro Suellen Andressa Oenning,Nicacio Antonio Eduardo,Zanqui Ana Beatriz,Biondo Polyana Batoqui França,Abreu-Filho Benício Alves de,Visentainer Jesui Vergilio,Gomes Sandra Terezinha Marques,Matsushita Makoto^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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4. Effect of cultivation conditions on the composition of sesame seed and oil;Antoniassi;Ceres,2013

5. Composition of tocopherols in sesame seed oil: an indicative of adulteration;Aued-Pimentel;Grasas y Aceites,2006

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