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Relationship between oxidative stability of vitamin E and production of fatty acids in oils during microwave heating

✍ Scribed by Hiromi Yoshida; Mikiko Tatsumi; Goro Kajimoto

Book ID: 112817273
Publisher: Springer-Verlag
Year: 1991
Tongue: English
Weight: 505 KB
Volume: 68
Category: Article
ISSN: 0003-021X
DOI: 10.1007/bf02660151

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