Effects of oxidized α-, γ- and δ-tocopherols on the oxidative stability of purified soybean oil
- 1 January 1992
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 45 (3) , 183-187
- https://doi.org/10.1016/0308-8146(92)90112-f
Abstract
No abstract availableKeywords
This publication has 0 references indexed in Scilit: