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Evidence of the formation of light polycyclic aromatic hydrocarbons during the oxidation of edible oils in closed containers at room temperature.
J Agric Food Chem. 2008 Mar 26;56(6):2028-33. doi: 10.1021/jf072974h. Epub 2008 Mar 5.
J Agric Food Chem. 2008.
PMID: 18318493
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