MDPI and ACS Style
Arab, R.; Casal, S.; Pinho, T.; Cruz, R.; Freidja, M.L.; Lorenzo, J.M.; Hano, C.; Madani, K.; Boulekbache-Makhlouf, L.
Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications. Molecules 2022, 27, 4508.
https://doi.org/10.3390/molecules27144508
AMA Style
Arab R, Casal S, Pinho T, Cruz R, Freidja ML, Lorenzo JM, Hano C, Madani K, Boulekbache-Makhlouf L.
Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications. Molecules. 2022; 27(14):4508.
https://doi.org/10.3390/molecules27144508
Chicago/Turabian Style
Arab, Radia, Susana Casal, Teresa Pinho, Rebeca Cruz, Mohamed Lamine Freidja, José Manuel Lorenzo, Christophe Hano, Khodir Madani, and Lila Boulekbache-Makhlouf.
2022. "Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications" Molecules 27, no. 14: 4508.
https://doi.org/10.3390/molecules27144508