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- Q91538947 description "2020 թվականի մարտի 11-ին հրատարակված գիտական հոդված" @default.
- Q91538947 description "article scientifique publié en 2020" @default.
- Q91538947 description "artykuł naukowy opublikowany 11 marca 2020" @default.
- Q91538947 description "artículu científicu espublizáu en marzu de 2020" @default.
- Q91538947 description "scientific article published on 11 March 2020" @default.
- Q91538947 description "wetenschappelijk artikel" @default.
- Q91538947 description "наукова стаття, опублікована 11 березня 2020" @default.
- Q91538947 name "The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators" @default.
- Q91538947 name "The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators" @default.
- Q91538947 type Item @default.
- Q91538947 label "The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators" @default.
- Q91538947 label "The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators" @default.
- Q91538947 prefLabel "The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators" @default.
- Q91538947 prefLabel "The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators" @default.
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- Q91538947 P31 Q91538947-53DA71D7-4D8D-428E-BD88-BEEEBF8A2F25 @default.
- Q91538947 P356 Q91538947-8635DAA1-BA3A-4D54-A929-A7C550209744 @default.
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- Q91538947 P698 Q91538947-A0E03B92-1978-4B07-9858-74889E5906A5 @default.
- Q91538947 P356 J.FOODCHEM.2020.126603 @default.
- Q91538947 P698 32244142 @default.
- Q91538947 P1433 Q3007875 @default.
- Q91538947 P1476 "The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators" @default.
- Q91538947 P2093 "Charles Brennan" @default.
- Q91538947 P2093 "Guoqin Liu" @default.
- Q91538947 P2093 "Huifan Liu" @default.
- Q91538947 P2093 "Lukai Ma" @default.
- Q91538947 P2093 "Margaret Anne Brennan" @default.
- Q91538947 P2093 "Qin Wang" @default.
- Q91538947 P2093 "Weiwei Cheng" @default.
- Q91538947 P2093 "Xinqi Liu" @default.
- Q91538947 P304 "126603" @default.
- Q91538947 P31 Q13442814 @default.
- Q91538947 P356 "10.1016/J.FOODCHEM.2020.126603" @default.
- Q91538947 P478 "321" @default.
- Q91538947 P577 "2020-03-11T00:00:00Z" @default.
- Q91538947 P698 "32244142" @default.