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25. Evaluation of the quality of deep frying oils with Fourier transform near-infrared and mid-infrared spectroscopy. Du R; Lai K; Xiao Z; Shen Y; Wang X; Huang Y J Food Sci; 2012 Feb; 77(2):C261-6. PubMed ID: 22251019 [TBL] [Abstract][Full Text] [Related]
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