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Giulia Penazzi
Giulia Penazzi
University of Bologna
Cholesterol
Instability
Food science
Chemistry
Biochemistry
1
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34
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Cholesterol oxidation in baked foods containing fresh and powdered eggs
1995
Journal of Food Science
Paola Zunin
Filippo Evangelisti
Maria Fiorenza Caboni
Giulia Penazzi
G. Lercker
E Tiscornia
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Citations (34)
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