%0 Journal Article
%T Autoxidation of cholesterol in tallows heated under deep frying conditions: Evaluation of oxysterols by GLC and TLC‐FID
%A Bascoul, J.
%A Domergue, N.
%A Olle, M.
%A Paulet, A. Crastes
%J Lipids
%V 21
%N 6
%P 383-387
%@ 0024-4201
%D 1986-06-01
%I Wiley Subscription Services, Inc., A Wiley Company
%~ DeepDyve