Article Versions Notes

Hu X, Li Z, Wang F, Mu H, Guo L, Xiao J, Liu Y, Li X. Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation. Foods. 2022; 11(19):3083. https://doi.org/10.3390/foods11193083

Hu, Xueying, Zhaoyang Li, Fengyan Wang, Hongyan Mu, Liping Guo, Junxia Xiao, Yuanfa Liu, and Xiaodan Li. 2022. "Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation" Foods 11, no. 19: 3083. https://doi.org/10.3390/foods11193083

Hu, X., Li, Z., Wang, F., Mu, H., Guo, L., Xiao, J., Liu, Y., & Li, X. (2022). Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation. Foods, 11(19), 3083. https://doi.org/10.3390/foods11193083