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The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds

Published Online: 2024-09-25

Published Print: 2024-11

Authors

Ahmed, Isam A. Mohamed

AlJuhaimi, Fahad

Özcan, Mehmet Musa https://orcid.org/0000-0002-5024-9512
Uslu, Nurhan

Albakry, Zainab
License Information

Text and Data Mining valid from 2024-09-25

Version of Record valid from 2024-09-25
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Article History

Received: 13 June 2024

Accepted: 31 August 2024

First Online: 25 September 2024

Declarations

:

: No conflict of interest.

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