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Journal: FoodsVolume: 11Number: 626
Article: Novel Water–Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck
  • Authors:
  • Muneer Ahmed Jamali1,
  • Zhen Wang1 and
  • Yuxia Zhu2
  • et al.
Link: https://www.mdpi.com/2304-8158/11/5/626

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