Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Cited by 107 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Lipids and volatile organic compounds in sesame seeds and their relationships with environmental temperature-induced stress;Food Research International;2023-07
2. Effect of Chemical Refining on the Reduction of β-Carboline Content in Sesame Seed Oil;Molecules;2023-06-01
3. Impact of infrared and dry‐air roasting on antioxidant potential, oxidative stability, chemical characteristics, and fatty acid profile of black and white sesame ( Sesamum indicum L.) oil;Journal of Food Processing and Preservation;2022-10-12
4. Effects of non-lipid components in roasted sesame seed on physicochemical properties of sesame paste;LWT;2022-08
5. Design and development of low cost sesame dehuller and its process standardization;Journal of Food Science and Technology;2022-06-21
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