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...
| Main Authors: | , , , , , |
|---|---|
| 格式: | 文件 |
| 语言: | English |
| 出版: |
MDPI AG
2022-07-01
|
| 丛编: | Foods |
| 主题: | |
| 在线阅读: | https://www.mdpi.com/2304-8158/11/15/2261 |