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Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

Crossref DOI link: https://doi.org/10.1038/s41538-021-00095-2

Published Online: 2021-04-28

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

Authors

Shen, Qing https://orcid.org/0000-0002-6825-2234
Zhang, Zhichao https://orcid.org/0000-0003-2699-6822
Emami, Shiva

Chen, Jianchu

de Moura Bell, Juliana Maria Leite Nobrega

Taha, Ameer Y. https://orcid.org/0000-0003-4611-7450
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Text and Data Mining valid from 2021-04-28

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First Online: 28 April 2021