Showing Publication (SHIMODA 1997)
Shimoda M., Nakada Y., Nakashima M., Osajima Y. (1997) Quantitative comparison of volatile flavor compounds in deep-roasted and light-roasted sesame seed oil. Journal of Agricultural and Food Chemistry 45:3193-3196
Abbreviation: SHIMODA 1997
Food Composition
This publication was used to obtain 6 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 0.03 mg/100 g FW | Sesame oil, deep-roasted, Japan | yes | 1 |
| 3.30e-03 mg/100 g FW | Sesame oil, deep-roasted, Japan | yes | 1 |
| 0.01 mg/100 g FW | Sesame oil, deep-roasted, Japan | yes | 1 |
| 3.20 mg/100 g FW | Sesame oil, light-roasted, Japan | yes | 1 |
| 0.70 mg/100 g FW | Sesame oil, light-roasted, Japan | yes | 1 |
| 3.70 mg/100 g FW | Sesame oil, light-roasted, Japan | yes | 1 |