ASSESSMENT OF OXIDATION IN HEATED SAFFLOWER OIL BY PHYSICAL, CHEMICAL AND SPECTROSCOPIC METHODS
- 1 December 1998
- journal article
- Published by Wiley in Journal of Food Lipids
- Vol. 5 (4) , 247-267
- https://doi.org/10.1111/j.1745-4522.1998.tb00123.x
Abstract
No abstract availableKeywords
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