Article Versions Notes

Sun H, Li F, Li Y, Guo L, Wang B, Huang M, Huang H, Liu J, Zhang C, Feng Z, et al. Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol. Foods. 2022; 11(9):1322. https://doi.org/10.3390/foods11091322

Sun, Hailei, Fangfang Li, Yan Li, Liping Guo, Baowei Wang, Ming Huang, He Huang, Jiqing Liu, Congxiang Zhang, Zhansheng Feng, and et al. 2022. "Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol" Foods 11, no. 9: 1322. https://doi.org/10.3390/foods11091322

Sun, H., Li, F., Li, Y., Guo, L., Wang, B., Huang, M., Huang, H., Liu, J., Zhang, C., Feng, Z., & Sun, J. (2022). Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol. Foods, 11(9), 1322. https://doi.org/10.3390/foods11091322