Effect of processing on flavor precursor amino acids and volatiles of sesame paste (tehina)

Author: Shahidi F.   Aishima T.   Abou-Gharbia H.   Youssef M.   Shehata A.  

Publisher: Springer Publishing Company

ISSN: 0003-021X

Source: Journal of the American Oil Chemists' Society, Vol.74, Iss.6, 1997-06, pp. : 667-678

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Abstract