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Keywords Antioxidant activity Chemical composition Extraction Fatty acid Fatty acid composition Fatty acids Frying Information (paper) Oil Olive Olive oil Oxidation Oxidative stability Phenolic compounds Quality Soybean oil Sterols Storage Sunflower oil Tocopherols Virgin olive oil
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Author Details

Castellano, J. M.

  • Vol 50, No 1 (1999) - Documentation
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