Effect of processing on oxidative stability and lipid classes of sesame oil

Food Research International

Volumn 33, Issue 5, 2000, Pages 331-340

  Abou Gharbia, Hany Aly ^c   Shehata, A Adel Y ^a   Shahidi, Fereidoon ^b  

^a ALEXANDRIA UNIVERSITY   (Egypt)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^c NONE

Author keywords

[No Author keywords available]

Indexed keywords

4 ANISIDINE; EGYPT; LIPID; OIL PROCESSING; OXIDATIVE STABILITY; PEROXIDE; SEED OIL; SESAME; SUDAN;

EID: 0034130296     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00052-1     Document Type: Article

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