Cite
HARVARD Citation
Hwang, H. et al. (2022). Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures. Journal of the American Oil Chemists' Society. pp. 407-419. [Online].
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Hwang, H. et al. (2022). Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures. Journal of the American Oil Chemists' Society. pp. 407-419. [Online].