Microwave Heating Affects Composition and Oxidative Stability of Sesame (Sesamum indicum) Oil

✍ Scribed by HIROMI YOSHIDA; GORO KAJIMOTO

• Book ID: 108820215
• Publisher: Institute of Food Technologists
• Year: 1994
• Tongue: English
• Weight: 599 KB
• Volume: 59
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1994.tb05575.x