Cite
HARVARD Citation
Nie, R. et al. (2020). Effect of different processing methods on physicochemical properties, chemical compositions and in vitro antioxidant activities of Paeonia lactiflora Pall seed oils. Food chemistry. p. . [Online].
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Nie, R. et al. (2020). Effect of different processing methods on physicochemical properties, chemical compositions and in vitro antioxidant activities of Paeonia lactiflora Pall seed oils. Food chemistry. p. . [Online].