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For: Neff WE, Warner K, Eller F. Effect of γ-tocopherol on formation of nonvolatile lipid degradation products during frying of potato chips in triolein. J AM OIL CHEM SOC 2003;80:801-6. [DOI: 10.1007/s11746-003-0775-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]

For:	Neff WE, Warner K, Eller F. Effect of γ-tocopherol on formation of nonvolatile lipid degradation products during frying of potato chips in triolein. J AM OIL CHEM SOC 2003;80:801-6. [DOI: 10.1007/s11746-003-0775-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]

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(The first 100,000 artilces are displayed in RCA.)