Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

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Detalles Bibliográficos
Autores principales:	Qing Shen, Zhichao Zhang, Shiva Emami, Jianchu Chen, Juliana Maria Leite Nobrega de Moura Bell, Ameer Y. Taha
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/550cb53e6c374175b68b160a3d27b5d8
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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spelling	oai:doaj.org-article:550cb53e6c374175b68b160a3d27b5d82021-12-02T17:39:17ZPublisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil10.1038/s41538-021-00095-22396-8370https://doaj.org/article/550cb53e6c374175b68b160a3d27b5d82021-04-01T00:00:00Zhttps://doi.org/10.1038/s41538-021-00095-2https://doaj.org/toc/2396-8370Qing ShenZhichao ZhangShiva EmamiJianchu ChenJuliana Maria Leite Nobrega de Moura BellAmeer Y. TahaNature PortfolioarticleNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENnpj Science of Food, Vol 5, Iss 1, Pp 1-1 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Qing Shen Zhichao Zhang Shiva Emami Jianchu Chen Juliana Maria Leite Nobrega de Moura Bell Ameer Y. Taha Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
format	article
author	Qing Shen Zhichao Zhang Shiva Emami Jianchu Chen Juliana Maria Leite Nobrega de Moura Bell Ameer Y. Taha
author_facet	Qing Shen Zhichao Zhang Shiva Emami Jianchu Chen Juliana Maria Leite Nobrega de Moura Bell Ameer Y. Taha
author_sort	Qing Shen
title	Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
title_short	Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
title_full	Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
title_fullStr	Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
title_full_unstemmed	Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
title_sort	publisher correction: triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/550cb53e6c374175b68b160a3d27b5d8
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Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

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