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Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes

✍ Scribed by Andrikopoulos, Nikolaos K.; Dedoussis, George V.Z.; Falirea, Ageliki; Kalogeropoulos, Nick; Hatzinikola, Haristoula S.

No coin nor oath required. For personal study only.

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