Chemical aspects of thermal damage to the nutritive value of vegetable oils. I.—Formation of intrapolymeric glycerides during heat polymerization of linseed and soya-bean oils
- 1 May 1953
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 4 (5) , 227-233
- https://doi.org/10.1002/jsfa.2740040503
Abstract
No abstract availableKeywords
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