Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications
- Arab, R.
- Casal, S.
- Pinho, T.
- Cruz, R.
- Freidja, M.L.
- Lorenzo, J.M.
- Hano, C.
- Madani, K.
- Boulekbache-Makhlouf, L.
Revista:
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Ano de publicación: 2022
Volume: 27
Número: 14
Tipo: Artigo
