Cite
HARVARD Citation
Yang, C. et al. (2021). A novel deodorization method of edible oil by using ethanol steam at low temperature. Journal of food science. 86 (2), pp. 394-403. [Online].
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Yang, C. et al. (2021). A novel deodorization method of edible oil by using ethanol steam at low temperature. Journal of food science. 86 (2), pp. 394-403. [Online].