Polyhydroxy flavonoid antioxidants for edible oils. Phospholipids as synergists
- 28 February 1983
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 10 (2), 111-120
- https://doi.org/10.1016/0308-8146(83)90027-4
Abstract
No abstract availableKeywords
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