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Evaluation of the effects of aldehydes on association colloid properties and oxidative stability in bulk oils

Seungbeen Jo1, JaeHwan Lee1

  • 1Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.

Food Chemistry
|August 21, 2020
PubMed

Keywords:
AldehydeAssociation colloidCritical micelle concentrationOxidative stability

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