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APA Citation
Chen, H., Cao, P., Li, B., Sun, D., Wang, Y., Li, J., & Liu, Y. (2017). effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS. Food chemistry, 221, 1434–1441. http://access.bl.uk/ark:/81055/vdc_100039474528.0x000013