Effect of refining processes on antioxidant capacity, total contents of phenolics and carotenoids in palm oils

Published 2011 View Full Article

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Title
Effect of refining processes on antioxidant capacity, total contents of phenolics and carotenoids in palm oils
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 129, Issue 3, Pages 1187-1192
Publisher
Elsevier BV
Online
2011-06-02
DOI
10.1016/j.foodchem.2011.05.101

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