Retention of Vitamin E and Added Retinyl Palmitate in Selected Vegetable Oils during Deep-Fat Frying and in Fried Breaded Products
- 12 November 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (12) , 5273-5277
- https://doi.org/10.1021/jf9802528
Abstract
No abstract availableKeywords
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