Effect of Roasting Process on Total Phenolic Compounds and γ-tocopherol Contents of Iranian Sesame Seeds (Sesamum indicum)

Por Jannat, Behrooz, Oveisi, Mohammad Reza, Sadeghi, Naficeh, Hajimahmoodi, Mannan, Behzad, Masoomeh, Nahavandi, Bahman, Tehrani, Shirin, Sadeghi, Fatemeh, Oveisi, Morvarid
Publicado em 2013