Valdés García, A.; Beltrán Sanahuja, A.; Karabagias, I.K.; Badeka, A.; Kontominas, M.G.; Garrigós, M.C.
Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions. Foods 2021, 10, 944.
https://doi.org/10.3390/foods10050944
AMA Style
Valdés García A, Beltrán Sanahuja A, Karabagias IK, Badeka A, Kontominas MG, Garrigós MC.
Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions. Foods. 2021; 10(5):944.
https://doi.org/10.3390/foods10050944
Chicago/Turabian Style
Valdés García, Arantzazu, Ana Beltrán Sanahuja, Ioannis K. Karabagias, Anastasia Badeka, Michael G. Kontominas, and María Carmen Garrigós.
2021. "Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions" Foods 10, no. 5: 944.
https://doi.org/10.3390/foods10050944
APA Style
Valdés García, A., Beltrán Sanahuja, A., Karabagias, I. K., Badeka, A., Kontominas, M. G., & Garrigós, M. C.
(2021). Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions. Foods, 10(5), 944.
https://doi.org/10.3390/foods10050944