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Comparative 1H NMR-Based Chemometric Evaluations of the Time-Dependent Generation of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Laboratory-Simulated Shallow Frying Episodes: Differential Patterns Observed for Omega-3 Fatty Acid-Containing Soybean Oils
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The Genetic Architecture of Milling Quality in Spring Oat Lines of the Collaborative Oat Research Enterprise
 
 
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Foods 2021, 10(10), 2480; https://doi.org/10.3390/foods10102480
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