Cite
HARVARD Citation
Torri, L. et al. (2019). Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements. Food chemistry. pp. 584-591. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Torri, L. et al. (2019). Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements. Food chemistry. pp. 584-591. [Online].