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