Amounts of the reactive aldehydes, malonaldehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values
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Title
Amounts of the reactive aldehydes, malonaldehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values
Authors
Keywords
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Journal
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Volume 118, Issue 3, Pages 435-444
Publisher
Wiley
Online
2015-11-04
DOI
10.1002/ejlt.201500103
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