Kim, H.-M.; Park, M.-K.; Mun, S.-J.; Jung, M.-Y.; Lee, S.-M.; Kim, Y.-S.
Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures. Foods 2022, 11, 1335.
https://doi.org/10.3390/foods11091335
AMA Style
Kim H-M, Park M-K, Mun S-J, Jung M-Y, Lee S-M, Kim Y-S.
Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures. Foods. 2022; 11(9):1335.
https://doi.org/10.3390/foods11091335
Chicago/Turabian Style
Kim, Hye-Min, Min-Kyung Park, Soo-Jeong Mun, Mun-Yhung Jung, Sang-Mi Lee, and Young-Suk Kim.
2022. "Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures" Foods 11, no. 9: 1335.
https://doi.org/10.3390/foods11091335
APA Style
Kim, H.-M., Park, M.-K., Mun, S.-J., Jung, M.-Y., Lee, S.-M., & Kim, Y.-S.
(2022). Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures. Foods, 11(9), 1335.
https://doi.org/10.3390/foods11091335