Cite
HARVARD Citation
Li, C. et al. (2016). Formation and reduction of 3-monochloropropane-1, 2-diol esters in peanut oil during physical refining. Food chemistry. pp. 605-611. [Online].
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Li, C. et al. (2016). Formation and reduction of 3-monochloropropane-1, 2-diol esters in peanut oil during physical refining. Food chemistry. pp. 605-611. [Online].