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KMID : 1007520040130060762
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Food Science and Biotechnology
2004 Volume.13 No. 6 p.762 ~ p.767
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Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
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Kim In-Hwan
Choe Eun-ok
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Abstract
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KEYWORD
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thermooxidative stability, roasted and bleached sesame oil, tocopherols, lignans
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