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2010•ORBi (University of Liège)Requires access

Chemical characteristics and oxidative stability of sesame paste, and olive oils.

Chema Borchani, Souhail Besbes, Christophe S. Blecker, Hamadi Attia

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Abstract

peer reviewed

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peer reviewed

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OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

peer reviewed

Key concepts: Food science, Oxidative phosphorylation, Chemistry, Biology, Biochemistry

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