Effect of processing on oxidative stability and lipid classes of sesame oil
- 30 June 2000
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 33 (5), 331-340
- https://doi.org/10.1016/s0963-9969(00)00052-1
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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