Cite
HARVARD Citation
Jia, C. et al. (2016). Antioxidant Properties of Caffeic acid Phenethyl Ester and 4‐Vinylcatechol in Stripped Soybean Oil. Journal of food science. 81 (1), pp. C35-C41. [Online].
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Jia, C. et al. (2016). Antioxidant Properties of Caffeic acid Phenethyl Ester and 4‐Vinylcatechol in Stripped Soybean Oil. Journal of food science. 81 (1), pp. C35-C41. [Online].