Gan, J.; Zhao, M.; He, Z.; Sun, L.; Li, X.; Feng, Y.
The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets (Gryllus bimaculatus) during Storage. Foods 2022, 11, 326.
https://doi.org/10.3390/foods11030326
AMA Style
Gan J, Zhao M, He Z, Sun L, Li X, Feng Y.
The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets (Gryllus bimaculatus) during Storage. Foods. 2022; 11(3):326.
https://doi.org/10.3390/foods11030326
Chicago/Turabian Style
Gan, Jin, Min Zhao, Zhao He, Long Sun, Xian Li, and Ying Feng.
2022. "The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets (Gryllus bimaculatus) during Storage" Foods 11, no. 3: 326.
https://doi.org/10.3390/foods11030326
APA Style
Gan, J., Zhao, M., He, Z., Sun, L., Li, X., & Feng, Y.
(2022). The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets (Gryllus bimaculatus) during Storage. Foods, 11(3), 326.
https://doi.org/10.3390/foods11030326