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      Synergistic effect of 3,4-dihydroxyphenylglycol with hydroxytyrosol and α-tocopherol on the Rancimat oxidative stability of vegetable oils

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          Journal
          Innovative Food Science & Emerging Technologies
          Innovative Food Science & Emerging Technologies
          Elsevier BV
          14668564
          August 2018
          August 2018
          Article
          10.1016/j.ifset.2018.08.001
          2d154238-eb61-46da-98c2-d46967cd73fd
          © 2018

          https://www.elsevier.com/tdm/userlicense/1.0/

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