Bleaching augments lipid peroxidation products in pistachio oil and its cytotoxicity
Article first published online: 19 NOV 2012
Copyright © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Volume 114, Issue 12, pages 1362–1372, December 2012
How to Cite
Racicot, K., Craven, A. and Chen, C.-Y. O. (2012), Bleaching augments lipid peroxidation products in pistachio oil and its cytotoxicity. Eur. J. Lipid Sci. Technol., 114: 1362–1372. doi: 10.1002/ejlt.201100403
- Issue published online: 11 DEC 2012
- Article first published online: 19 NOV 2012
- Accepted manuscript online: 12 SEP 2012 05:20AM EST
- Manuscript Accepted: 29 AUG 2012
- Manuscript Revised: 27 JUN 2012
- Manuscript Received: 26 NOV 2011
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