Hu, H.; Liu, H.; Shi, A.; Liu, L.; Fauconnier, M.L.; Wang, Q.
The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil. Molecules 2019, 24, 62.
https://doi.org/10.3390/molecules24010062
AMA Style
Hu H, Liu H, Shi A, Liu L, Fauconnier ML, Wang Q.
The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil. Molecules. 2019; 24(1):62.
https://doi.org/10.3390/molecules24010062
Chicago/Turabian Style
Hu, Hui, Hongzhi Liu, Aimin Shi, Li Liu, Marie Laure Fauconnier, and Qiang Wang.
2019. "The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil" Molecules 24, no. 1: 62.
https://doi.org/10.3390/molecules24010062
APA Style
Hu, H., Liu, H., Shi, A., Liu, L., Fauconnier, M. L., & Wang, Q.
(2019). The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil. Molecules, 24(1), 62.
https://doi.org/10.3390/molecules24010062