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Near-infrared spectroscopic determination of degradation in vegetable oils used to fry various foods.

Authors
Type
Published Article
Journal
Journal of Agricultural and Food Chemistry
1520-5118
Publisher
American Chemical Society
Publication Date
Volume
59
Issue
23
Pages
12286–12290
Identifiers
DOI: 10.1021/jf202740e
PMID: 22017673
Source
Medline

Abstract

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