Influence of natural antioxidants on the formation of trans ‐fatty‐acid isomers during heat treatment of sunflower oil (Q115965597)

scientific article published on 25 October 2010

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English	Influence of natural antioxidants on the formation of trans ‐fatty‐acid isomers during heat treatment of sunflower oil	scientific article published on 25 October 2010

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Influence of natural antioxidants on the formation of trans ‐fatty‐acid isomers during heat treatment of sunflower oil (English)

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http://api.crossref.org/works/10.1002%2Fejlt.200900231

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Sebastjan Filip

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Janez Hribar

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2

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Rajko Vidrih

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3

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publication date

25 October 2010

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published in

European Journal of Lipid Science and Technology

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volume

113

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issue

2

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page(s)

224-230

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Cholesterol concentration and fatty acid profile of red deer (Cervus elaphus) meat

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Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil.

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Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C.

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10.1002/EJLT.200900231

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reference URL

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Influence of natural antioxidants on the formation of trans ‐fatty‐acid isomers during heat treatment of sunflower oil (Q115965597)

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Influence of natural antioxidants on the formation of trans ‐fatty‐acid isomers during heat treatment of sunflower oil (Q115965597)

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