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Inhibition Mechanism of Catechin, Resveratrol, Butylated Hydroxylanisole, and Tert-Butylhydroquinone on Carboxymethyl 1,2-Dipalmitoyl-sn-Glycero-3-Phosphatidylethanolamine Formation.
J Food Sci. 2019 Aug;84(8):2042-2049. doi: 10.1111/1750-3841.14668. Epub 2019 Jul 17.
J Food Sci. 2019.
PMID: 31313292
Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods.
Cheng WW, Liu GQ, Wang LQ, Liu ZS.
Cheng WW, et al.
Compr Rev Food Sci Food Saf. 2017 Mar;16(2):263-281. doi: 10.1111/1541-4337.12251. Epub 2017 Jan 30.
Compr Rev Food Sci Food Saf. 2017.
PMID: 33371535
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