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RSC Advances

An international journal to further the chemical sciences

Paper

Influence of free fatty acid content on the oxidative stability of red palm oil

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Corresponding authors
a
Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy
E-mail: antomac@unimol.it
Fax: +39 0874404641
Tel: +39 0874404632
RSC Adv., 2016,6, 101098-101104

DOI: 10.1039/C6RA16953H
Received 01 Jul 2016, Accepted 08 Oct 2016
First published online 10 Oct 2016
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Supplementary Info