Enhancing Functional Compounds in Sesame Oil through Acid-Soaking and Microwave-Heating of Sesame SeedsJitkunya Yuenyong(Srinakharinwirot University), Phumon Sookwong(Chiang Mai University)FoodsSeptember 12, 202410.3390/foods13182891Cited by 4SaveCiteExport RISWatch citationsRelated PapersDevelopment of a Simultaneous Normal-Phase HPLC Analysis of Lignans, Tocopherols, Phytosterols, and Squalene in Sesame Oil Samples|Foods|2024|6