Cite
HARVARD Citation
Nagy, K. et al. (n.d.). Modeling the impact of residual fat-soluble vitamin (FSV) contents on the oxidative stability of commercially refined vegetable oils. Food research international. pp. 26-32. [Online].
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Nagy, K. et al. (n.d.). Modeling the impact of residual fat-soluble vitamin (FSV) contents on the oxidative stability of commercially refined vegetable oils. Food research international. pp. 26-32. [Online].