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Heat-oxidation stability of palm oil blended with extra virgin olive oil

✍ Scribed by Antonella De Leonardis; Vincenzo Macciola

Book ID: 116484842
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 625 KB
Volume: 135
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2012.06.046

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