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For: Shen Q, Zhang Z, Emami S, Chen J, Leite Nobrega de Moura Bell JM, Taha AY. Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil. NPJ Sci Food 2021;5:7. [PMID: 33795687 PMCID: PMC8016982 DOI: 10.1038/s41538-021-00086-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Accepted: 01/13/2021] [Indexed: 01/20/2023] Open

For:	Shen Q, Zhang Z, Emami S, Chen J, Leite Nobrega de Moura Bell JM, Taha AY. Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil. NPJ Sci Food 2021;5:7. [PMID: 33795687 PMCID: PMC8016982 DOI: 10.1038/s41538-021-00086-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Accepted: 01/13/2021] [Indexed: 01/20/2023] Open

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