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Journal: Foods, 2021
Volume: 10
Number: 2266

Article: Effects of Food Types, Frying Frequency, and Frying Temperature on 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters Content in Palm Oil during Frying
Authors: by Jinglin Zhang, Wendi Zhang, Yuanzheng Zhang, Mingquan Huang and Baoguo Sun
Link: https://www.mdpi.com/2304-8158/10/10/2266

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