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January 1, 2019Journal of Oleo ScienceOpen Access

The Relations between Minor Components and Antioxidant Capacity of Five Fruits and Vegetables Seed Oils in China

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YYYunping YaoCenter for Food Safety and Applied NutritionWLWentao LiuTianjin University of Science and TechnologyHZHang ZhouNingbo University

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Yao et al. (2019) studied this question.

synapsesocial.com/papers/6aa3fa4ac715cee61e21e330https://doi.org/10.5650/jos.ess19005
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