OXIDATIVE STABILITY OF EXTRACTED SESAME OIL FROM RAW AND PROCESSED SEEDS
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.1996.tb00054.x/fullpdf
Reference25 articles.
1. The Chemical and Physiological Properties of Sesame Oil.
2. Multiple Range and Multiple F Tests
3. Secondary products of lipid oxidation
4. Food chemical studies on the antioxidants in sesame seed.
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