Influence of Frying, Baking and Cooking on Food Bioactives
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-96885-4_3
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4. Aladedunye FA, Przybylski R (2009) Degradation and nutritional quality changes of oil during frying. J Am Oil Chem Soc 86:149–156
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