Wang, M.; Wan, Y.; Liu, T.; Zeng, X.; Liang, X.; Wu, X.; Fu, G.
Effect of Refining Degree on the Quality Changes and Lipid Oxidation of Camellia (Camellia oleifera) Oil during Heating. Foods 2022, 11, 2232.
https://doi.org/10.3390/foods11152232
AMA Style
Wang M, Wan Y, Liu T, Zeng X, Liang X, Wu X, Fu G.
Effect of Refining Degree on the Quality Changes and Lipid Oxidation of Camellia (Camellia oleifera) Oil during Heating. Foods. 2022; 11(15):2232.
https://doi.org/10.3390/foods11152232
Chicago/Turabian Style
Wang, Mei, Yin Wan, Ting Liu, Xiuying Zeng, Xinmei Liang, Xiaojiang Wu, and Guiming Fu.
2022. "Effect of Refining Degree on the Quality Changes and Lipid Oxidation of Camellia (Camellia oleifera) Oil during Heating" Foods 11, no. 15: 2232.
https://doi.org/10.3390/foods11152232
APA Style
Wang, M., Wan, Y., Liu, T., Zeng, X., Liang, X., Wu, X., & Fu, G.
(2022). Effect of Refining Degree on the Quality Changes and Lipid Oxidation of Camellia (Camellia oleifera) Oil during Heating. Foods, 11(15), 2232.
https://doi.org/10.3390/foods11152232