Cite
HARVARD Citation
Wang, Y. et al. (2019). Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation. Journal of food science. 84 (7), pp. 1966-1978. [Online].
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Wang, Y. et al. (2019). Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation. Journal of food science. 84 (7), pp. 1966-1978. [Online].