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Springer Publishing Company

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Effects of α-Tocopherol on Oxidative Stability and Phytosterol Oxidation During Heating in Some Regular and High-Oleic Vegetable Oils

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Tocopherol distribution and oxidative stability of oils prepared from the hypocotyl of soybeans roasted in a microwave oven

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Effect of fatty acid composition of oils on flavor and stability of fried foods

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A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils

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