Cite
HARVARD Citation
Shin, D. et al. (2021). Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil. Food chemistry. p. . [Online].
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Shin, D. et al. (2021). Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil. Food chemistry. p. . [Online].