Cite
HARVARD Citation
Le Gresley, A. et al. (2019). Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes. Food & function. 10 (12), pp. 7952-7966. [Online].
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Le Gresley, A. et al. (2019). Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes. Food & function. 10 (12), pp. 7952-7966. [Online].