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HARVARD Citation
Viau, M. et al. (2016). Amounts of the reactive aldehydes, malonaldehyde, 4‐hydroxy‐2‐hexenal, and 4‐hydroxy‐2‐nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values. European journal of lipid science and technology. 118 (3), pp. 435-444. [Online].