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1 Ergebnisse
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A comparative study of the oxidative stability and the form..:
Quek, Wei Ping
;
Ong, Yi Hui
;
Yap, Michelle Khai Khun
...
Food Control. 150 (2023) - p. 109737 , 2023
Link:
https://doi.org/10.1016/j.foodcont.2023.109737
RT Journal T1
A comparative study of the oxidative stability and the formation of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) between physically and chemically refined palm olein during repeated deep-frying
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodcont.2023.109737&Exemplar=1&LAN=DE A1 Quek, Wei Ping A1 Ong, Yi Hui A1 Yap, Michelle Khai Khun A1 Lee, Yee Ying A1 Karim, Nur Azwani Ab A1 Chan, Eng-Seng PB Elsevier BV YR 2023 SN 0956-7135 JF Food Control VO 150 SP 109737 LK http://dx.doi.org/https://doi.org/10.1016/j.foodcont.2023.109737 DO https://doi.org/10.1016/j.foodcont.2023.109737 SF ELIB - SuUB Bremen
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