Cite
HARVARD Citation
Bolger, Z. et al. (2022). In vitro bioaccessibility of alpha-linolenic acid in chicken sausages as affected by flaxseed oil incorporation method. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Bolger, Z. et al. (2022). In vitro bioaccessibility of alpha-linolenic acid in chicken sausages as affected by flaxseed oil incorporation method. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].