Effect of refining on the lignan content and oxidative...

International Journal of Food Science & Technology 2013 / 06 Vol. 48; Iss. 6

Effect of refining on the lignan content and oxidative stability of oil pressed from roasted sesame seed

Wu, Shimin, Wang, Lin, Shu, Feiya, Cao, Wenming, Chen, Fengxiang, Wang, Xingguo
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Volume:
48
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12074
Date:
June, 2013
File:
PDF, 670 KB
english, 2013
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