Evidence of the Formation of Light Polycyclic Aromatic Hydrocarbons during the Oxidation of Edible Oils in Closed Containers at Room Temperature

Published 2008 View Full Article

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Title
Evidence of the Formation of Light Polycyclic Aromatic Hydrocarbons during the Oxidation of Edible Oils in Closed Containers at Room Temperature
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 6, Pages 2028-2033
Publisher
American Chemical Society (ACS)
Online
2008-03-05
DOI
10.1021/jf072974h

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