Keyword [edible fats and oils] Result: 1 - 3 | Page: 1 of 1 1.  Formation And Hazard Control Of TBBQ During Oil Frying And Molecular Mechanism Of Its Cytotoxicity 2.  Key Components In Fats And Oils Improving Lipid Accumulation And Oxidative Stress In HepG2 Cells 3.  Application of Fourier transform infrared spectroscopy in the analysis of edible fats and oils   <<First  <Prev  Next>  Last>>  Jump to

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