Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants

Published 2018 View Full Article

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Title
Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 266, Issue -, Pages 524-533
Publisher
Elsevier BV
Online
2018-05-27
DOI
10.1016/j.foodchem.2018.05.117

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