Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application
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Title
Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 56, Issue 5, Pages 2628-2638
Publisher
Springer Science and Business Media LLC
Online
2019-04-14
DOI
10.1007/s13197-019-03750-5
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