Ansorena, D.; RamÃrez, R.; Lopez de Cerain, A.; Azqueta, A.; Astiasaran, I.
Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions. Foods 2023, 12, 2186.
https://doi.org/10.3390/foods12112186
AMA Style
Ansorena D, RamÃrez R, Lopez de Cerain A, Azqueta A, Astiasaran I.
Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions. Foods. 2023; 12(11):2186.
https://doi.org/10.3390/foods12112186
Chicago/Turabian Style
Ansorena, Diana, Rubén RamÃrez, Adela Lopez de Cerain, Amaya Azqueta, and Iciar Astiasaran.
2023. "Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions" Foods 12, no. 11: 2186.
https://doi.org/10.3390/foods12112186
APA Style
Ansorena, D., RamÃrez, R., Lopez de Cerain, A., Azqueta, A., & Astiasaran, I.
(2023). Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions. Foods, 12(11), 2186.
https://doi.org/10.3390/foods12112186