Carob Fruit Polyphenols Reduce Tocopherol Loss, Triacylglycerol Polymerization and Oxidation in Heated Sunflower Oil

Title
Carob Fruit Polyphenols Reduce Tocopherol Loss, Triacylglycerol Polymerization and Oxidation in Heated Sunflower Oil
Authors
Keywords
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Journal
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Volume 86, Issue 5, Pages 419-425
Publisher
Wiley
Online
2009-04-02
DOI
10.1007/s11746-009-1368-5

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