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Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8080563/ https://www.ncbi.nlm.nih.gov/pubmed/33911079 http://dx.doi.org/10.1038/s41538-021-00095-2 |
| _version_ | 1783685456242671616 |
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| author | Shen, Qing Zhang, Zhichao Emami, Shiva Chen, Jianchu de Moura Bell, Juliana Maria Leite Nobrega Taha, Ameer Y. |
| author_facet | Shen, Qing Zhang, Zhichao Emami, Shiva Chen, Jianchu de Moura Bell, Juliana Maria Leite Nobrega Taha, Ameer Y. |
| author_sort | Shen, Qing |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-8080563 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2021 |
| publisher | Nature Publishing Group UK |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-80805632021-05-05 Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil Shen, Qing Zhang, Zhichao Emami, Shiva Chen, Jianchu de Moura Bell, Juliana Maria Leite Nobrega Taha, Ameer Y. NPJ Sci Food Publisher Correction Nature Publishing Group UK 2021-04-28 /pmc/articles/PMC8080563/ /pubmed/33911079 http://dx.doi.org/10.1038/s41538-021-00095-2 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
| spellingShingle | Publisher Correction Shen, Qing Zhang, Zhichao Emami, Shiva Chen, Jianchu de Moura Bell, Juliana Maria Leite Nobrega Taha, Ameer Y. Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil |
| title | Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil |
| title_full | Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil |
| title_fullStr | Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil |
| title_full_unstemmed | Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil |
| title_short | Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil |
| title_sort | publisher correction: triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil |
| topic | Publisher Correction |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8080563/ https://www.ncbi.nlm.nih.gov/pubmed/33911079 http://dx.doi.org/10.1038/s41538-021-00095-2 |
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