Cite
HARVARD Citation
Li, X. et al. (2023). Validity of total polar compound and its three components in monitoring the evolution of epoxy fatty acids in frying oil: Fast food restaurant conditions. Food chemistry. p. . [Online].
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Li, X. et al. (2023). Validity of total polar compound and its three components in monitoring the evolution of epoxy fatty acids in frying oil: Fast food restaurant conditions. Food chemistry. p. . [Online].