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Page 1
Riboflavin Phototransformation on the Changes of Antioxidant Capacities in Phenolic Compounds.
J Food Sci. 2016 Aug;81(8):C1914-20. doi: 10.1111/1750-3841.13392. Epub 2016 Jul 7.
J Food Sci. 2016.
PMID: 27387389
Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (Perilla frutescens var. japonica).
Park MH, Seol NG, Chang PS, Yoon SH, Lee JH.
Park MH, et al. Among authors: seol ng.
J Food Sci. 2011 Aug;76(6):C808-16. doi: 10.1111/j.1750-3841.2011.02214.x. Epub 2011 May 27.
J Food Sci. 2011.
PMID: 21623788
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Effects of roasting conditions on the changes of stable carbon isotope ratios (δ13 C) in sesame oil and usefulness of δ13 c to differentiate blended sesame oil from corn oil.
Seol NG, Jang EY, Kim MJ, Lee J.
Seol NG, et al.
J Food Sci. 2012 Dec;77(12):C1263-8. doi: 10.1111/j.1750-3841.2012.02987.x. Epub 2012 Nov 21.
J Food Sci. 2012.
PMID: 23170822
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