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September 1, 1980Journal of Food Science

Malonaldehyde Concentrations in Food Are Affected by Cooking Conditions

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Authors

DNDavid S. NewburgUniversity of Cincinnati Medical CenterJCJose Madrid ConconUniversity of Kentucky

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Newburg et al. (1980) studied this question.

synapsesocial.com/papers/6a6f3fa753da1ffdb5078d10https://doi.org/10.1111/j.1365-2621.1980.tb07588.x
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