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Effects of Microwave Roasting Process and Time on Chemical Composition and Oxidative Stability of Sunflower Oil

by Khalid Mohammed, Marwa Koko, Mohammed Obadi, Kekgabile Shathani Letsididi, Peirang Cao and Y. Liu

Journal of Food and Nutrition Research. 2017, 5(9), 659-667. DOI: 10.12691/jfnr-5-9-5
Pub. Date: August 22, 2017Views: 16570 Downloads: 14490Like: 4

microwave roasting oxidative oil index sunflower seeds tocopherol

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