Oxidative stability of sesame oil prepared from sesame seed with different roasting temperatures
- 1 January 1989
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 31 (3), 215-224
- https://doi.org/10.1016/0308-8146(89)90059-9
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- The thiobarbituric acid reaction and the autoxidations of polyunsaturated fatty acid methyl estersArchives of Biochemistry and Biophysics, 1962