Cite
HARVARD Citation
Yan, J. et al. (2018). Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters. Food chemistry. pp. 93-100. [Online].
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Yan, J. et al. (2018). Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters. Food chemistry. pp. 93-100. [Online].