Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

AuthID
 P-00W-WQQ
9
Author(s)
Arab, R
·
Freidja, ML
·
Lorenzo, JM
·
Hano, C
·
Madani, K
·
Document Type
Article
Year published
2022
Published
in MOLECULES, ISSN: 1420-3049
Volume: 27, Issue: 14, Pages: 4508 (15)
Indexing
Wos®
Scopus®
Crossref®68
Pubmed®
Unpaywall®
Google Scholar®
Publication Identifiers
Pubmed: 35889377
Scopus: 2-s2.0-85135118186
Unpaywall: 10.3390/molecules27144508
Wos: WOS:000833357700001
Source Identifiers
ISSN: 1420-3049
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