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Anti-oxidants in edible oil preservation

Resistance to oxidation attributable to presence of minute quantities of added or natural inhibitory catalysts

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Authors
  1. F. C. Vibrans
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Vibrans, F.C. Anti-oxidants in edible oil preservation. Oil Fat Ind 8, 263–277 (1931). https://doi.org/10.1007/BF02574578

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  • DOI: https://doi.org/10.1007/BF02574578

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