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APA Citation
Whalin, J. G., Liu, L., Rankin, S. A., Zhang, W., & Richards, M. P. (2022). color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A2: A possible role for depletion of neutral lipid hydroperoxides. Journal of food processing and preservation, 46(4), n/a. http://access.bl.uk/ark:/81055/vdc_100153442429.0x000028