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APA Citation
Williams, T., Plummer, P., Blackburn, M., Garrett, T., Vasiliou, V., Koelmel, J., & Penumetcha, M. (n.d.). quantifying Oxidized Lipids in Oven Fried and Deep Fried Potatoes: A Three-Way Analysis by LOI, Chemical Assays, and Lipidomics. Current developments in nutrition, 4, 789. http://access.bl.uk/ark:/81055/vdc_100117108495.0x00000a