Cite
HARVARD Citation
Hou, J. et al. (2019). Effect of NaCl on oxidative stability and protein properties of oil bodies from different oil crops. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Hou, J. et al. (2019). Effect of NaCl on oxidative stability and protein properties of oil bodies from different oil crops. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].