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Relationship between the composition of fats and oils and their oxidative stability at different temperatures,determined using the Oxipres apparatus |
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| Authors: | Monika Sabolová Aneta Johanidesová Eva Hasalíková Jakub Fišnar Marek Doležal Zuzana Réblová |
| Affiliation: | Department of Food Analysis and Nutrition, University of Chemistry and Technology, Prague, Czech Republic |
| Abstract: | |
| Keywords: | Antioxidant capacity Fatty acids Induction period Tocopherols |