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Potential application of oilseeds as sources of antioxidants for food lipids – a review

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Figure

Table 1. Tocopherol contents (mg/kg oil) in some vegetable oils (FIRESTONE 1996)
Table 2. Antioxidants identified in oilseed extracted meals of cakes
Table 3. Comparison of oilseed antioxidants and synthetic antioxidants

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