Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil
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2019
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suri2019impactfood
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| Authors | Suri, K. |
| Journal | Food chemistry |
| Year | 2019 |
| DOI | 10.1016/j.foodchem.2019.05.140 |
| URL | |
| Keywords | Keywords not found |
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