Article ID Journal Published Year Pages File Type
1187076 Food Chemistry 2008 6 Pages PDF
Abstract
Present results indicate that N-acetyl-cysteine and glutathione may be taken into account as antioxidants in corn oil during storage, cooking or frying.
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Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Inhibition of corn oil oxidation by N-acetyl-cysteine and glutathione
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