About this Agricultural and Biological Sciences article
Antioxidant Activity of Amino Acids in Soybean Oil at Frying Temperature: Structural Effects and Synergism with Tocopherols by Hwang, Hong-Sik; Winkler-Moser, Jill K. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Hwang, Hong-Sik; Winkler-Moser, Jill K.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2016
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)