Effects of α-tocopherol on oxidative stability and phytosterol oxidation during heating in some regular and high-oleic vegetable oils

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Department of Food Science, Swedish University of Agricultural Sciences, SLU, P.O. Box 7051, Uppsala 750 07, Sweden [1 ]
不详 [2 ]
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JAOCS, Journal of the American Oil Chemists' Society | 2008年 / 85卷 / 09期
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页码：857 / 867
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