A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents

✍ Scribed by Shrestha, Kshitij; Gemechu, Feyera Gobena; De Meulenaer, Bruno

• Book ID: 123429418
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 550 KB
• Volume: 54
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2013.07.043