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Assessing the degree to which conventional and air-frying methods alter the quality of sesame, ghee, sunflower, and virgin olive oil in the presence or absence of food

Crossref DOI link: https://doi.org/10.1007/s00217-025-04776-0

Published Online: 2025-05-28

Published Print: 2025-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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