Le Gresley, Adam, Ampem, Gilbert, Grootveld, Martin and Naughton, Declan Patrick (2024) Suppressing thermo-induced peroxidation products in peroxidatively-susceptible frying oils by the employment of culinary oil blend formulations. Journal of Food Composition and Analysis, 125, p. 105747. ISSN (print) 0889-1575

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Official URL:	https://doi.org/10.1016/j.jfca.2023.105747
Item Type:	Article
Research Area:	Research Areas > Agriculture, veterinary and food science Research Areas > Chemistry
Faculty, School or Research Centre:	Faculty of Science, Engineering and Computing Faculty of Science, Engineering and Computing > School of Life Sciences, Pharmacy and Chemistry
Date Deposited:	28 Nov 2023 15:47
Last Modified:	03 Jan 2024 10:25
DOI:	https://doi.org/10.1016/j.jfca.2023.105747
URI:	https://eprints.kingston.ac.uk/id/eprint/54544

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