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Trad S, Chaabani E, Aidi Wannes W, Dakhlaoui S, Nait Mohamed S, Khammessi S, Hammami M, Bourgou S, Saidani Tounsi M, Fabiano-Tixier A-S, et al. Quality of Edible Sesame Oil as Obtained by Green Solvents: In Silico versus Experimental Screening Approaches. Foods. 2023; 12(17):3263. https://doi.org/10.3390/foods12173263

Trad, Sinda, Emna Chaabani, Wissem Aidi Wannes, Sarra Dakhlaoui, Salma Nait Mohamed, Saber Khammessi, Majdi Hammami, Soumaya Bourgou, Moufida Saidani Tounsi, Anne-Sylvie Fabiano-Tixier, and et al. 2023. "Quality of Edible Sesame Oil as Obtained by Green Solvents: In Silico versus Experimental Screening Approaches" Foods 12, no. 17: 3263. https://doi.org/10.3390/foods12173263

Trad, S., Chaabani, E., Aidi Wannes, W., Dakhlaoui, S., Nait Mohamed, S., Khammessi, S., Hammami, M., Bourgou, S., Saidani Tounsi, M., Fabiano-Tixier, A.-S., & Bettaieb Rebey, I. (2023). Quality of Edible Sesame Oil as Obtained by Green Solvents: In Silico versus Experimental Screening Approaches. Foods, 12(17), 3263. https://doi.org/10.3390/foods12173263