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Stability oxidative evaluation of flaxseed cake (Linum usitatissimum) by means of indices of acidity and peróxidos.
Stability oxidative evaluation of flaxseed cake (Linum usitatissimum) by means of indices of acidity and peróxidos.
2015
J. C. R. Ribas
M. T. Marinho
A. de S. Martins
M. de F. dos S. Ribeiro
E. Machado
Keywords:
Peroxide value
Food science
Oxidative phosphorylation
Chemistry
Linum
Correction
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