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2008•Food ChemistryRequires access

Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies

Fatihanim Mohd Nor, Suhaila Mohamed, Nor Aini Idris, Razali Ismail

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Key concepts: Peroxide value, Deep frying, French fries, Chemistry, Food science, Antioxidant, Iodine value, Polyphenol

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