Cite
HARVARD Citation
Huang, J. et al. (2022). Effects of temperature and ferric ion on the formation of glycerol core aldehydes during simulated frying. Food chemistry. p. . [Online].
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Huang, J. et al. (2022). Effects of temperature and ferric ion on the formation of glycerol core aldehydes during simulated frying. Food chemistry. p. . [Online].