Cite
HARVARD Citation
Wang, X. et al. (2022). In-depth free fatty acids annotation of edible oil by mCPBA epoxidation and tandem mass spectrometry. Food chemistry. p. . [Online].
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Wang, X. et al. (2022). In-depth free fatty acids annotation of edible oil by mCPBA epoxidation and tandem mass spectrometry. Food chemistry. p. . [Online].