Niu, Z.; Zhu, Z.; Zhou, J.; Xu, C.; Wei, C.; Liu, W.; Liu, Z.; Wang, T.; Xiao, H.
Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato (Solanum lycopersicum L.) Seed Oil. Foods 2024, 13, 1682.
https://doi.org/10.3390/foods13111682
AMA Style
Niu Z, Zhu Z, Zhou J, Xu C, Wei C, Liu W, Liu Z, Wang T, Xiao H.
Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato (Solanum lycopersicum L.) Seed Oil. Foods. 2024; 13(11):1682.
https://doi.org/10.3390/foods13111682
Chicago/Turabian Style
Niu, Zhiya, Zhongyan Zhu, Jing Zhou, Chengjian Xu, Changqing Wei, Wenyu Liu, Zhanxia Liu, Ting Wang, and Hang Xiao.
2024. "Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato (Solanum lycopersicum L.) Seed Oil" Foods 13, no. 11: 1682.
https://doi.org/10.3390/foods13111682
APA Style
Niu, Z., Zhu, Z., Zhou, J., Xu, C., Wei, C., Liu, W., Liu, Z., Wang, T., & Xiao, H.
(2024). Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato (Solanum lycopersicum L.) Seed Oil. Foods, 13(11), 1682.
https://doi.org/10.3390/foods13111682
