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APA Citation
Le Gresley, A., Ampem, G., Grootveld, M., Percival, B. C., & Naughton, D. P. (2019). characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes. Food & function, 10(12), 7952–7966. http://access.bl.uk/ark:/81055/vdc_100098480431.0x000030