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APA Citation
Bellés, M., Leal, L., Díaz, V., Alonso, V., Roncalés, P., & Beltrán, J. (2018). effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb. Food chemistry, 239, 1–8. http://access.bl.uk/ark:/81055/vdc_100049822107.0x000027