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Shi, R.; Guo, Y.; Vriesekoop, F.; Yuan, Q.; Zhao, S. and Liang, H. (2015) Improving oxidative stability of peanut oil under microwave treatment and deep fat frying by stearic acid-surfacant-tea polyphenols complex. European Journal of Lipid Science and Technology, 117 (7). pp. 1008-1015.

This list was generated on Tue May 23 04:39:08 2017 BST.