Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils
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2017-11
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Redondo-Cuevas, L, Castellano, G & Raikos, V 2017, 'Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils', International Journal of Food Science and Technology, vol. 52, no. 11, pp. 2422-2428. https://doi.org/10.1111/ijfs.13526