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Effect of lipid on the stability of antioxidative vitamins in a cooking model system
Effect of lipid on the stability of antioxidative vitamins in a cooking model system
2004
Tomoko Maeda
Mio Katao
Yasuo Masuzawa
Etsu Kishida
Keywords:
Tocopherol
Vitamin
Biochemistry
Antioxidant
Chemistry
ascorbic acid
model system
Food science
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