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Frega, N., Mozzon, M., & Lercker, G. (1999).
Effects of free fatty acids on oxidative stability of vegetable oil. Journal of the American Oil Chemists’ Society, 76(3), 325–329.
doi:10.1007/s11746-999-0239-4
10.1007/s11746-999-0239-4
downloaded on
2019-01-08
