ReviewFrontiers in nutrition2021

Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products.

Martin GrootveldPubMed ↗Full text ↗Publisher ↗

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