Cite
HARVARD Citation
Xu, M. et al. (2022). Dynamic changes of 3-MCPD esters and glycidyl esters contents as well as oil quality during repeated deep-frying. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Xu, M. et al. (2022). Dynamic changes of 3-MCPD esters and glycidyl esters contents as well as oil quality during repeated deep-frying. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].