Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions
Yu-Ho Jeon1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 KoreaYang‐Ju Son1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 KoreaSoo-Hee KimDepartment of Culinary Arts, Kyungmin University, Uijeongbu, Gyeonggi, 11618 KoreaEun‐Young YunDepartment of Agricultural Biology, National Academy of Agricultural Science, RDA, Jeonju, Jeonbuk, 54875 KoreaHee‐Jin Kang4Department of Food and Nutrition, College of Natural Sciences, Myongji University, Yongin, Gyeonggi, 17058 KoreaIn Koo Hwang1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
2016en
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