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Journal: Foods, 2022
Volume: 11
Number: 1864
Article:
Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing 1H and 1H-1H COSY and TOCSY Techniques
Authors:
by
Gilbert Ampem, Adam Le Gresley, Martin Grootveld and Declan P. Naughton
Link:
https://www.mdpi.com/2304-8158/11/13/1864
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