The influence of carotenoids and tocopherols on the stability of safflower seed oil during heat‐catalyzed oxidation
- 1 October 1998
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 75 (10), 1399-1402
- https://doi.org/10.1007/s11746-998-0189-2
Abstract
No abstract availableKeywords
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