1H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature

Published 2014 View Full Article

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Title
1H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 165, Issue -, Pages 119-128
Publisher
Elsevier BV
Online
2014-05-22
DOI
10.1016/j.foodchem.2014.05.065

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