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Influence of fatty acids compositions and manufacturing type on the formation of 4-hydroxy-2-alkenals in food lipids

✍ Scribed by Jeonghee Surh; Byung Yong Lee; Hoonjeong Kwon

Publisher: The Korean Society of Food Science and Technology
Year: 2010
Tongue: English
Weight: 487 KB
Volume: 19
Category: Article
ISSN: 1226-7708
DOI: 10.1007/s10068-010-0043-9

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