The use of factorial design to evaluate the oxidation of...

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The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids

Agnes, Thamyris Dias Fabiano, Roschel, Gabriela Grassmann, Castro, Inar Alves
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Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.8739
Date:
October, 2017
File:
PDF, 882 KB
english, 2017
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