Cite
APA Citation
Wang, Y., Zhu, M., Mei, J., Luo, S., Leng, T., Chen, Y., Nie, S., & Xie, M. (2019). comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation. Journal of food science, 84(7), 1966–1978. http://access.bl.uk/ark:/81055/vdc_100088135878.0x00005b