Du, H.; Wang, Z.; Li, Y.; Liu, Q.; Chen, Q.; Kong, B.
Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils. Foods 2022, 11, 3491.
https://doi.org/10.3390/foods11213491
AMA Style
Du H, Wang Z, Li Y, Liu Q, Chen Q, Kong B.
Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils. Foods. 2022; 11(21):3491.
https://doi.org/10.3390/foods11213491
Chicago/Turabian Style
Du, Hongzhen, Ziyi Wang, Yuexin Li, Qian Liu, Qian Chen, and Baohua Kong.
2022. "Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils" Foods 11, no. 21: 3491.
https://doi.org/10.3390/foods11213491
APA Style
Du, H., Wang, Z., Li, Y., Liu, Q., Chen, Q., & Kong, B.
(2022). Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils. Foods, 11(21), 3491.
https://doi.org/10.3390/foods11213491