Characterisation of phenolic compounds of Inca muña (Clinopodium bolivianum) leaves and the feasibility of their application to improve the oxidative stability of soybean oil during frying

Published 2011 View Full Article

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Journal

FOOD CHEMISTRY

Volume 128, Issue 3, Pages 711-716

Publisher

Elsevier BV

Online

2011-04-16

DOI

10.1016/j.foodchem.2011.03.093

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FOOD CHEMISTRY

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