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Radical formation in catalyzed oxidation of tetralin in the liquid phase
O. Černý and J. Hájek
Crossref Cited-by Linking
- Labuza Theodore P., Dugan L. R.: Kinetics of lipid oxidation in foods. C R C Critical Reviews in Food Technology 1971, 2, 355. <https://doi.org/10.1080/10408397109527127>
