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Q59239162-C2A5E4B4-36E4-4EA3-B6D0-6693FCC48229
Q59239162-C2A5E4B4-36E4-4EA3-B6D0-6693FCC48229
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http://www.wikidata.org/entity/statement/Q59239162-C2A5E4B4-36E4-4EA3-B6D0-6693FCC48229
Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review
P2860
Q59239162-C2A5E4B4-36E4-4EA3-B6D0-6693FCC48229
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59239162-C2A5E4B4-36E4-4EA3-B6D0-6693FCC48229
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wasDerivedFrom
54f55b5e65e27ff4af395fa1d01813796a42b232
P2860
Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils.