(Q105157632)

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Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven

scientific article published on 3 November 2006

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Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven (English)

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http://api.crossref.org/works/10.1002%2Fjsfa.2740680403

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3,4-methylenedioxyphenol

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Hiromi Yoshida

1

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Junji Shigezaki

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2

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Sachiko Takagi

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3

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Goro Kajimoto

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4

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publication date

3 November 2006

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published in

Journal of the Science of Food and Agriculture

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volume

68

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page(s)

407-415

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issue

4

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cites work

The biosynthesis of linoleate from oleoyl-CoA via oleoyl-phosphatidylcholine in microsomes of developing safflower seeds

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23 March 2024

Multiple Range and Multiple F Tests

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23 March 2024

Contribution of lignan analogues to antioxidative activity of refined unroasted sesame seed oil

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23 March 2024

Vitamin E: antioxidant activity, biokinetics, and bioavailability

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23 March 2024

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10.1002/JSFA.2740680403

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(Q105157632)

Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven

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