Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco-Reference-Cited by-同舟云学术

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Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco

Published:2017-04 Issue:2 Volume:16 Page:105-111
ISSN:1658-077X
Container-title:Journal of the Saudi Society of Agricultural Sciences
language:en
Short-container-title:Journal of the Saudi Society of Agricultural Sciences

Author:

Gharby S.,Harhar H.,Bouzoubaa Z.,Asdadi A.,El Yadini A.,Charrouf Z.

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences

Reference39 articles.

1. Effect of processing on oxidative stability and lipid classes of sesame oil;Abou-Gharbia;Food Res. Int.,2000

2. Nutritional, medicinal and industrial uses of sesame (Sesamum indicum L.) seeds – an overview;Anilakumar;Agric. Conspec. Sci.,2010

3. AOAC, 1990. Official method of analysis of the Association of Official Analytical Chemist. AOAC International, Arlington (USA), No 934.06.

4. AOAC, 2005. Methods-W. In: Horwitz (Ed.). Official Methods of Analysis of AOAC International. 18th Ed. AOAC International Gaithersburg, MD, USA.

5. Official Methods and Practices of the AOCS;AOCS,1998

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