EEuropean Food Research and Technology3/16/2026Effect of the extrusion process on the phenolic compound content, phenolic compound profile, and antioxidant activity of sesame by-product flourLuisamaria Valdez-Zavala·Mario Armando Gómez-Favela·Mayra Arias-Gastelum·Karla Mariana Quintero-Terán·Juan Luis Monribot-Villanueva·José Antonio Guerrero-Analco·Xóchitl Ariadna Ruiz-Armenta·Feliznando Isidro Cárdenas-Torres·Bianca Anabel Amézquita-López·Elí Terán-CabanillasRead at European Food Research and TechnologyTagsSesame and Sesamin ResearchPlant Science
