Cite
HARVARD Citation
Viana da Silva, M. et al. (n.d.). Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview. Food reviews international. pp. 349-372. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Viana da Silva, M. et al. (n.d.). Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview. Food reviews international. pp. 349-372. [Online].