Work

Quantitative Comparison of Volatile Flavor Compounds in Deep-Roasted and Light-Roasted Sesame Seed Oil

Year: 1997

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf970172o

Authors: Mitsuya Shimoda, Yuji Nakada, Masatosi Nakashima, Yutaka Osajima

Institutions: Kyushu University, Ajinomoto (Japan)

Language: English

Topic: Sesame and Sesamin Research

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2137146618

FWCI: 1.917

Cites: 6

Cited by: 52

Related to: 10