Effect of seed roasting on canolol, tocopherol, and phospholipid contents, maillard type reactions, and oxidative stability of mustard and rapeseed oils

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[1] Shrestha, Kshitij
[2] De Meulenaer, Bruno
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De Meulenaer, Bruno (Bruno.DeMeulenaer@UGent.be) | 1600年 / American Chemical Society卷 / 62期
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