Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils under cooking conditions

Zoi Konsoula; M. Kyriakides

Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils under cooking conditions

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	1379 - 1386
Journal	LWT - Food Science and Technology
Volume	43
Publication status	Published - 2010

Cite this

@article{130b6f1a4994490bbe9e27573fc9fa51,

title = "Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils under cooking conditions",

author = "Zoi Konsoula and M. Kyriakides",

year = "2010",

language = "English",

volume = "43",

pages = "1379 -- 1386",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press Inc.",

}