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Oil Quality Control of Culinary Oils Subjected to Deep-Fat Frying Based on NMR and EPR Spectroscopy

Crossref DOI link: https://doi.org/10.1007/s12161-016-0778-x

Published Online: 2017-01-21

Published Print: 2017-07

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

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