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Chen, H. et al. (2017). Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS. Food chemistry. pp. 1434-1441. [Online].
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Chen, H. et al. (2017). Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS. Food chemistry. pp. 1434-1441. [Online].