Article Versions Notes

Zheng M, Chen Y, Yang P, Yang Y, Qi G, Li P, Zhao W, Sun S, Zhang D. Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability. Foods. 2026; 15(1):146. https://doi.org/10.3390/foods15010146

Zheng, Mengke, Yan Chen, Peiwen Yang, Yinan Yang, Guihong Qi, Peng Li, Wuduo Zhao, Shihao Sun, and Donghao Zhang. 2026. "Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability" Foods 15, no. 1: 146. https://doi.org/10.3390/foods15010146

Zheng, M., Chen, Y., Yang, P., Yang, Y., Qi, G., Li, P., Zhao, W., Sun, S., & Zhang, D. (2026). Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability. Foods, 15(1), 146. https://doi.org/10.3390/foods15010146