Cite
HARVARD Citation
Tanno, R. et al. (2020). Analysis of oxidation products of α-tocopherol in extra virgin olive oil using liquid chromatography–tandem mass spectrometry. Food chemistry. p. . [Online].
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Tanno, R. et al. (2020). Analysis of oxidation products of α-tocopherol in extra virgin olive oil using liquid chromatography–tandem mass spectrometry. Food chemistry. p. . [Online].