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A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices

Crossref DOI link: https://doi.org/10.1007/s13197-015-2062-2

Published Online: 2015-10-15

Published Print: 2016-01

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