Fedko, M.; Siger, A.; Szydłowska-Czerniak, A.; Rabiej-Kozioł, D.; Tymczewska, A.; Włodarczyk, K.; Kmiecik, D.
The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils. Foods 2024, 13, 2336.
https://doi.org/10.3390/foods13152336
AMA Style
Fedko M, Siger A, Szydłowska-Czerniak A, Rabiej-Kozioł D, Tymczewska A, Włodarczyk K, Kmiecik D.
The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils. Foods. 2024; 13(15):2336.
https://doi.org/10.3390/foods13152336
Chicago/Turabian Style
Fedko, Monika, Aleksander Siger, Aleksandra Szydłowska-Czerniak, Dobrochna Rabiej-Kozioł, Alicja Tymczewska, Katarzyna Włodarczyk, and Dominik Kmiecik.
2024. "The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils" Foods 13, no. 15: 2336.
https://doi.org/10.3390/foods13152336
APA Style
Fedko, M., Siger, A., Szydłowska-Czerniak, A., Rabiej-Kozioł, D., Tymczewska, A., Włodarczyk, K., & Kmiecik, D.
(2024). The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils. Foods, 13(15), 2336.
https://doi.org/10.3390/foods13152336