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2015•Journal of the Korean Society for Applied Biological ChemistryOpen access

Comparison of nutritional quality and thermal stability between peanut oil and common frying oils

Jae Kyeom Kim, Ho-Jeong Lim, Dong-Hoon Shin, Eui‐Cheol Shin

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Key concepts: Food science, Peanut oil, Tocopherol, Chemistry, Mathematics, Organic chemistry, Vitamin E, Antioxidant

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