Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions
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DOI: 10.3390/foods10050944
Abstract: The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a… read more here.
Keywords: storage; seed; frying roasting; sunflower seeds ... See more keywords