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Journal: Foods, 2022
Volume: 11
Number: 3083

Article: Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation
Authors: by Xueying Hu, Zhaoyang Li, Fengyan Wang, Hongyan Mu, Liping Guo, Junxia Xiao, Yuanfa Liu and Xiaodan Li
Link: https://www.mdpi.com/2304-8158/11/19/3083

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