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Effect of processing on oxidative stability and lipid classes of sesame oil
Hany Aly Abou-Gharbia, A.Adel Y Shehata, Fereidoon ShahidiVolume:
33
Year:
2000
Language:
english
DOI:
10.1016/s0963-9969(00)00052-1
File:
PDF, 218 KB
english, 2000