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October 1, 1976Journal of the Science of Food and Agriculture

Effect of plant sterols on the rate of deterioration of heated oils

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Authors

DBDimitrios BoskouAristotle University of ThessalonikiIMI. D. MortonUniversity of Port Harcourt

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Boskou et al. (1976) studied this question.

synapsesocial.com/papers/6a6f3eb95d37378ac1dc51edhttps://doi.org/10.1002/jsfa.2740271006
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Fatty acid methodology for heated oils1970 · 31 citations
  2. 2343. The chemistry of the algæ. Part I. The algal sterol fucosterol1934 · 33 citations
  3. 3Sterol composition of 19 vegetable oils1973 · 310 citations
  4. 4Changes in the sterol composition of olive oil on heating1975 · 41 citations
  5. 5Sterol additives as polymerization inhibitors for frying oils1972 · 103 citations