Relationship between the fat and oil composition and their initial oxidation rate during storage. Sabolová, M., Zeman, V., Lebedová, G., Doležal, M., Soukup, J., & Réblová, Z. Czech Journal of Food Sciences, 38(6):404–409, 2020. Paper doi bibtex @article{sabolova_relationship_2020,
title = {Relationship between the fat and oil composition and their initial oxidation rate during storage},
volume = {38},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85099082201&doi=10.17221%2f207%2f2020-CJFS&partnerID=40&md5=78ae02a1d83410265ecda2c435a6cd77},
doi = {10.17221/207/2020-CJFS},
number = {6},
journal = {Czech Journal of Food Sciences},
author = {Sabolová, M. and Zeman, V. and Lebedová, G. and Doležal, M. and Soukup, J. and Réblová, Z.},
year = {2020},
pages = {404--409},
}
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