Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven
- 1 August 1995
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 68 (4), 407-415
- https://doi.org/10.1002/jsfa.2740680403
Abstract
No abstract availableKeywords
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