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

Author:

Abou-Gharbia Hany Aly,Shehata A.Adel Y,Shahidi Fereidoon

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. The chemical and physiological properties of sesame oil;Budowski;Chemical Reviews,1951

2. Changes in fatty acid composition of sesame seed lipid fractions during storage;Choi;J. Korean Soc. Food Nutr.,1983

3. Changes in fatty acid composition of glycolipid and phospholipid of sesame seed lipid during storage;Choi;J. Korean Agri. Chem. Soc.,1984

4. Christie, W. W. (1982). Analysis of complex lipids. In Lipid analysis (2nd ed.). New York: Pergamon Press (pp. 107–134).

5. Multiple range and multiple F tests;Duncan;Biometrics,1955

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