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    Effects of amino acids, sugars, and ascorbic acid on the stability of linoleic acid hydroperoxide in the water phase

    Effects of amino acids, sugars, and ascorbic acid on the stability of linoleic acid hydroperoxide in the water phase von Nishiike, T. (Nara Women's Univ. (Japan)), Ichikawa, J, Kikugawa, N, Takamura, H, Matoba, T


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