Abu-Thabet, A.; Al-Asmar, A.; Sabbah, M.; Mayyala, A.; Mariniello, L.
Evaluation of Pectin-Based Coatings, Olive Leaf Extract, and Chitosan Nanoparticles for Acrylamide and Hydroxymethylfurfural Mitigation in French Fries: A Comparative Study of the Deep Frying and Air Frying Methods. Coatings 2025, 15, 562.
https://doi.org/10.3390/coatings15050562
AMA Style
Abu-Thabet A, Al-Asmar A, Sabbah M, Mayyala A, Mariniello L.
Evaluation of Pectin-Based Coatings, Olive Leaf Extract, and Chitosan Nanoparticles for Acrylamide and Hydroxymethylfurfural Mitigation in French Fries: A Comparative Study of the Deep Frying and Air Frying Methods. Coatings. 2025; 15(5):562.
https://doi.org/10.3390/coatings15050562
Chicago/Turabian Style
Abu-Thabet, Asmaa, Asmaa Al-Asmar, Mohammed Sabbah, Abdallatif Mayyala, and Loredana Mariniello.
2025. "Evaluation of Pectin-Based Coatings, Olive Leaf Extract, and Chitosan Nanoparticles for Acrylamide and Hydroxymethylfurfural Mitigation in French Fries: A Comparative Study of the Deep Frying and Air Frying Methods" Coatings 15, no. 5: 562.
https://doi.org/10.3390/coatings15050562
APA Style
Abu-Thabet, A., Al-Asmar, A., Sabbah, M., Mayyala, A., & Mariniello, L.
(2025). Evaluation of Pectin-Based Coatings, Olive Leaf Extract, and Chitosan Nanoparticles for Acrylamide and Hydroxymethylfurfural Mitigation in French Fries: A Comparative Study of the Deep Frying and Air Frying Methods. Coatings, 15(5), 562.
https://doi.org/10.3390/coatings15050562
