Cite
HARVARD Citation
Wang, M. et al. (2019). Analysis of Edible Oil Oxidation Based on Changes in the Electrical Conductivity of the Extracted Aqueous Phase. European journal of lipid science and technology. 121 (5), p. n/a. [Online].
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Wang, M. et al. (2019). Analysis of Edible Oil Oxidation Based on Changes in the Electrical Conductivity of the Extracted Aqueous Phase. European journal of lipid science and technology. 121 (5), p. n/a. [Online].