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This page is a summary of: Blends of Cold Pressed Black Cumin Oil and Sunflower Oil with Improved Stability: A Study Based on Changes in the Levels of Volatiles, Tocopherols and Thymoquinone during Accelerated Oxidation Conditions, Journal of Food Biochemistry, April 2016, Wiley,
DOI: 10.1111/jfbc.12272.
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