Leung, K.S.; Leung, H.H.; Wu, C.Y.; Galano, J.-M.; Durand, T.; Lee, J.C.-Y.
Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon. Biomolecules 2019, 9, 313.
https://doi.org/10.3390/biom9080313
AMA Style
Leung KS, Leung HH, Wu CY, Galano J-M, Durand T, Lee JC-Y.
Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon. Biomolecules. 2019; 9(8):313.
https://doi.org/10.3390/biom9080313
Chicago/Turabian Style
Leung, Kin Sum, Ho Hang Leung, Ching Yu Wu, Jean-Marie Galano, Thierry Durand, and Jetty Chung-Yung Lee.
2019. "Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon" Biomolecules 9, no. 8: 313.
https://doi.org/10.3390/biom9080313
APA Style
Leung, K. S., Leung, H. H., Wu, C. Y., Galano, J.-M., Durand, T., & Lee, J. C.-Y.
(2019). Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon. Biomolecules, 9(8), 313.
https://doi.org/10.3390/biom9080313