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Food chemistry, v.237, 2017년, pp.114 - 120
Bodoira, Romina (Instituto Multidisciplinario de Biologí) , Velez, Alexis (a Vegetal (IMBIV), Consejo Nacional de Investigaciones Cientí) , Andreatta, Alfonsina E. (ficas y Té) , Martínez, Marcela (cnicas (CONICET) –) , Maestri, Damián (Universidad Nacional de Có)
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Abstract Sesame seeds contain a vast array of lignans and phenolic compounds having important biological properties. An optimized method to obtain these seed components was designed by using water and ethanol at high pressure and temperature conditions. The maximum concentrations of lignans, total ...
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