Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil
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4007
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0x95644003c57E6F55A65596E3D9Eac6813e3566dA
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4007
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10.1016/j.foodchem.2019.05.140
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Scimatic Chain (ID: 481)
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