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Protective effect of gallic acid on the thermal oxidation of corn and soybean oils during high temperature heating

Mun Yhung Jung1, Dong-Seong Choi1

  • 1Department of Food and Biotechnology, Graduate School, College of Food Science, Woosuk University, Wanju, Jeonbuk, 55338 Korea.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
frying temperaturegallic acidsynthetic antioxidantsthermal oxidationvegetable oil

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