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Monitoring by 1H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils
Maria D. Guillén, Patricia S. UriarteVolume:
28
Year:
2012
Language:
english
DOI:
10.1016/j.foodcont.2012.04.024
File:
PDF, 540 KB
english, 2012