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Sandra P.O’ Dwyer, David O’Beirne, Deirdre Ní Eidhin and Brendan T. O’Kennedy Effects of Green Tea Extract and α-Tocopherol on the Lipid Oxidation Rate of Omega-3 Oils, Incorporated into Table Spreads, Prepared using Multiple Emulsion Technology Journal of Food Science 77

Version of Record online: 21 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02980.x

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