Cite
HARVARD Citation
Huang, J. et al. (2020). Antioxidant and anti-isomerization effects of sesamol and resveratrol on high oleic acid peanut oil. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Huang, J. et al. (2020). Antioxidant and anti-isomerization effects of sesamol and resveratrol on high oleic acid peanut oil. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].