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High-temperature natural antioxidant improves soy oil for frying

Kathleen Warner1, Marta Meta Gehring

  • 1Natl. Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Dept. of Agriculture, Peoria, IL 61604, USA. kathleen.warner@ars.usda.gov

Journal of Food Science
|September 3, 2009
PubMed

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