Cite
HARVARD Citation
Choi, H. et al. (2021). Enhancing oxidative stability of tocopherol‐enriched edible oils using short‐term exposure to microwave irradiation. Journal of food science. 86 (12), pp. 5272-5281. [Online].
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Choi, H. et al. (2021). Enhancing oxidative stability of tocopherol‐enriched edible oils using short‐term exposure to microwave irradiation. Journal of food science. 86 (12), pp. 5272-5281. [Online].