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Effects of Origin, Processing, and Refining Technologies on Antioxidant Phytochemicals in Vegetable Oils

Chunxiao Li1, Guangyi Wang2, Lele Liu1

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.

Journal of Food Science
|October 5, 2025
PubMed
Abstract

Keywords:
antioxidantprocessing technologiesrefining processestypes of oilvegetable oils

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