Digestibility and absorption coefficients of palm olein ‐ Relationships with thermal oxidation induced by potato frying
- 1 January 1996
- journal article
- Published by Wiley in Chemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze
- Vol. 98 (3) , 104-108
- https://doi.org/10.1002/lipi.19960980304
Abstract
No abstract availableKeywords
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