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Article citation: Andrikopoulos NK, Dedoussis GV, Falirea A, Kalogeropoulos N, Hatzinikola HS. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes. International journal of food sciences and nutrition. 2002;53(4):351-63.

 

Link to view/access: https://www.tandfonline.com/doi/abs/10.1080/09637480220138098?journalCode=iijf20

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