Comparison of domestic and imported sesames and their oil processing properties

Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery

Volumn 42, Issue 1, 2011, Pages 150-153

  Liu, Yulan ^a   Chen, Liuyang ^a   Wang, Xuede ^a   Hu, Xiaodong ^b  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

^b Pingyu KBO Huixin Oil and Fat Co Ltd   (China)

Author keywords

Domestic sesame; Imported sesame; Quality; Sesame oil

Indexed keywords

ACID VALUE; ANTIOXIDANT COMPONENTS; DOMESTIC SESAME; FAT CONTENTS; IMPORTED SESAME; OIL PROCESSING; OXALIC ACID; OXIDATIVE STABILITY; PEROXIDE VALUE; PROTEIN CONTENTS; QUALITY; SESAME OIL;

FATTY ACIDS; ORGANIC ACIDS; PHOSPHOLIPIDS;

VEGETABLE OILS;

EID: 79952802682     PISSN: 10001298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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