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Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters
Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters
2017
Liviu Iosif
Laura Gaman
Marilena Gilca
Mugurel Petrinel Radoi
Eugenia Kovacs
Irina Stoian
Dorin Dragos
Keywords:
Inorganic chemistry
microwave heating
Chemistry
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