Cite
HARVARD Citation
Na, H. et al. (2021). Effects of Moisture and Amphiphilic Compounds on the Oxidative Stability of Microwave‐Treated Corn Oil. European journal of lipid science and technology. 123 (3), p. n/a. [Online].
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Na, H. et al. (2021). Effects of Moisture and Amphiphilic Compounds on the Oxidative Stability of Microwave‐Treated Corn Oil. European journal of lipid science and technology. 123 (3), p. n/a. [Online].