Cite
HARVARD Citation
Khor, Y. et al. (2020). Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying. Food control. p. . [Online].
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Khor, Y. et al. (2020). Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying. Food control. p. . [Online].