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    Effects of microwave vs. convection oven heating on the formation of oxidation products in canola (Brassica rapa subsp. oleifera) oil

    Effects of microwave vs. convection oven heating on the formation of oxidation products in canola (Brassica rapa subsp. oleifera) oil by Suomela Jukka-Pekka, Tarvainen Marko, Kallio Heikki

    Published 2017-05-01
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