Cite
HARVARD Citation
Gao, P. et al. (2022). Effects of roasting and deodorisation on 3-monochloropropane-1, 2-diol esters, 3, 4-benzopyrene and trans fatty acids in peanut oil. Food additives & contaminants. 39 (3), pp. 451-461. [Online].
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Gao, P. et al. (2022). Effects of roasting and deodorisation on 3-monochloropropane-1, 2-diol esters, 3, 4-benzopyrene and trans fatty acids in peanut oil. Food additives & contaminants. 39 (3), pp. 451-461. [Online].