The effect of roasting, storage temperature, and ethanoic basil (Ocimum basilicum L.) extract on the oxidative stability of crude sesame (Sesamum indicum L.) oil
烘焙、储存温度和乙醇罗勒（Ocimum basilicum L.）提取物对粗芝麻（Sesamum indicum L.）油氧化稳定性的影响
期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.2877
Gebremeskel, Abrehet F; Ngoda, Peninah N; Kamau-Mbuthia, Elizabeth W; Mahungu, Symon M
