Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods
Roasting is an important step in sesame (<i>Sesamum indicum</i> L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop...
| Những tác giả chính: | , , , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
MDPI AG
2022-07-01
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| Loạt: | Foods |
| Những chủ đề: | |
| Truy cập trực tuyến: | https://www.mdpi.com/2304-8158/11/15/2261 |