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Journal description
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Details for article 10 of 15 found articles
| Title: |
Oxidative stability, trans,trans-2,4-decadienals, and tocopherol contents during storage of dough fried in soybean oil with added medium-chain triacylglycerols (MCT) |
| Author: |
Toyosaki, Toshiyuki Sakane, Yasuhide Kasai, Michio |
| Appeared in: |
Food research international |
| Paging: | Volume 41 (2008) nr. 3 pages 7 p. |
| Year: |
2008 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 10 of 15 found articles
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