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Thermo-induced lipid oxidation of a culinary oil: The effect of materials used in common food processing on the evolution of oxidised species
Adriano Silvagni, Lorenzo Franco, Alessandro Bagno, Federico RastrelliVolume:
133
Year:
2012
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2012.01.088
File:
PDF, 542 KB
english, 2012