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Antioxidant action and effectiveness of sulfur-containing amino acid during deep frying

H F Emilie Heng1, X L Ong1, P Y Edwin Chow1

  • 1Kemin Food Technologies, Asia, Singapore, Singapore.

Journal of Food Science and Technology
|March 4, 2020
PubMed

Keywords:
3-(methylthio)propylamineAntioxidant and Deep-fat fryingMethionineTert-butylhydroquinone

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