reference/21345503

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/21345503

Outgoing Links

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endingPage	4443
issn	0021-8561 1520-5118
issueIdentifier	14
pageRange	4438-4443
publicationName	Journal of Agricultural and Food Chemistry
startingPage	4438
bibliographicCitation	Velasco J, Marmesat S, Bordeaux O, Márquez-Ruiz G, Dobarganes C. Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets. J Agric Food Chem. 2004 Jul 14;52(14):4438–43. doi: 10.1021/jf030753f. PMID: 15237949.
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date	2004-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/15237949 https://doi.org/10.1021/jf030753f
isPartOf	http://rdf.ncbi.nlm.nih.gov/pubchem/journal/4421 https://portal.issn.org/resource/ISSN/1520-5118 https://portal.issn.org/resource/ISSN/0021-8561
language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Formation and Evolution of Monoepoxy Fatty Acids in Thermoxidized Olive and Sunflower Oils and Quantitation in Used Frying Oils from Restaurants and Fried-Food Outlets
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Total number of triples: 51.