Xie, Q.; Wang, C.; Peng, L.; Dong, Y.; Gao, Y.; Xu, J.; Ping, H.; Liu, S.
Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil. Foods 2023, 12, 3204.
https://doi.org/10.3390/foods12173204
AMA Style
Xie Q, Wang C, Peng L, Dong Y, Gao Y, Xu J, Ping H, Liu S.
Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil. Foods. 2023; 12(17):3204.
https://doi.org/10.3390/foods12173204
Chicago/Turabian Style
Xie, Qihui, Chengming Wang, Luqiu Peng, Yiyang Dong, Yu Gao, Jing Xu, Hongzheng Ping, and Shilin Liu.
2023. "Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil" Foods 12, no. 17: 3204.
https://doi.org/10.3390/foods12173204
APA Style
Xie, Q., Wang, C., Peng, L., Dong, Y., Gao, Y., Xu, J., Ping, H., & Liu, S.
(2023). Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil. Foods, 12(17), 3204.
https://doi.org/10.3390/foods12173204
