Cite
HARVARD Citation
Liang, Q. et al. (2023). Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?. Food chemistry. p. . [Online].
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Liang, Q. et al. (2023). Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?. Food chemistry. p. . [Online].