Article Versions Notes

Wang K, Li L, Li N, Ke R, Yuan D, Deng T, Liu S, Wu Y, Zuo D, Fang H, et al. The Assessment of Fatty Acid Composition in Deep-Fried Dough Sticks across Five Cities in China in 2020. Processes. 2023; 11(11):3254. https://doi.org/10.3390/pr11113254

Wang, Kunlun, Lin Li, Nan Li, Runhui Ke, Dezheng Yuan, Taotao Deng, Sana Liu, Yixuan Wu, Daiying Zuo, Haiqin Fang, and et al. 2023. "The Assessment of Fatty Acid Composition in Deep-Fried Dough Sticks across Five Cities in China in 2020" Processes 11, no. 11: 3254. https://doi.org/10.3390/pr11113254

Wang, K., Li, L., Li, N., Ke, R., Yuan, D., Deng, T., Liu, S., Wu, Y., Zuo, D., Fang, H., & Liu, A. (2023). The Assessment of Fatty Acid Composition in Deep-Fried Dough Sticks across Five Cities in China in 2020. Processes, 11(11), 3254. https://doi.org/10.3390/pr11113254