Cite
HARVARD Citation
Hu, Y. et al. (2018). Risk assessment of dietary exposure to phytosterol oxidation products from baked food in China. Food additives & contaminants. 35 (2), pp. 200-210. [Online].
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Hu, Y. et al. (2018). Risk assessment of dietary exposure to phytosterol oxidation products from baked food in China. Food additives & contaminants. 35 (2), pp. 200-210. [Online].