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Black cumin (Nigella sativa L.) and allepo pine (Pinus halepensis Mill.) seed oils : stability during thermal oxidation at 60°C and 100°C.
Cheikh-Rouhou, S.; Besbes, Souhail; Blecker, Christophe et al.
2008 • In Journal of Food Composition and Analysis, 19 (56), p. 12-20

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Sterol composition of black cumin.pdf

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