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Original Article
Comparative evaluation of triacylglycerols, fatty acids, and volatile organic compounds as markers for authenticating sesame oil
Ahmad Rois MansurKorea Food Research Institute, Wanju, Republic of Korea;Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, Republic of Korea
https://orcid.org/0000-0001-6059-5980View further author information
Ha-Ram JeongDepartment of Food Science and Biotechnology, Kyung Hee University, Yongin, Republic of KoreaView further author information
, Bong Han LeeGreen Food and Life Research Center, Seoul, Republic of Korea
https://orcid.org/0000-0001-9813-790XView further author information
Minseon KooKorea Food Research Institute, Wanju, Republic of KoreaView further author information
, Dong-Ho SeoKorea Food Research Institute, Wanju, Republic of KoreaView further author information
, Sun Hye HwangKorea Food Research Institute, Wanju, Republic of KoreaView further author information
, Ji Su ParkKorea Food Research Institute, Wanju, Republic of KoreaView further author information
, Dae-Ok KimDepartment of Food Science and Biotechnology, Kyung Hee University, Yongin, Republic of KoreaCorrespondence[email protected] [email protected]
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& View further author information
Tae Gyu NamKorea Food Research Institute, Wanju, Republic of KoreaCorrespondence[email protected] [email protected]
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Pages 2509-2516
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Received 07 Jun 2018, Accepted 06 Oct 2018, Published online: 19 Oct 2018
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