Cite
HARVARD Citation
Merkx, D. et al. (2021). Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise. Food chemistry. p. . [Online].
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Merkx, D. et al. (2021). Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise. Food chemistry. p. . [Online].