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npj Science of Food
(Apr 2021)
Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
Qing Shen,
Zhichao Zhang,
Shiva Emami,
Jianchu Chen,
Juliana Maria Leite Nobrega de Moura Bell,
Ameer Y. Taha
Affiliations
Qing Shen
Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis
Zhichao Zhang
Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis
Shiva Emami
Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis
Jianchu Chen
College of Biosystems Engineering and Food Science, Zhejiang University
Juliana Maria Leite Nobrega de Moura Bell
Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis
Ameer Y. Taha
Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis
DOI
https://doi.org/10.1038/s41538-021-00095-2
Journal volume & issue
Vol. 5, no. 1
pp. 1 – 1
Abstract
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No abstracts available.
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