Effects of microwave vs. convection oven heating on the formation of oxidation products in canola (Brassica rapa subsp. oleifera) oilJukka-Pekka Suomela, Marko Tarvainen and Heikki KallioOCL, 24 3 (2017) A301DOI: https://doi.org/10.1051/ocl/2017015
