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Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal

Adam Le Gresley1, Gilbert Ampem, Martin Grootveld

  • 1Department of Chemistry and Pharmaceutical Sciences, SEC Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK. a.legresley@kingston.ac.uk.

Food & Function
|November 26, 2019
PubMed

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