Ruiz-Méndez, M.-V.; Velasco, J.; Lastrucci, A.S.; Márquez-Ruiz, G.
Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers. Foods 2024, 13, 2419.
https://doi.org/10.3390/foods13152419
AMA Style
Ruiz-Méndez M-V, Velasco J, Lastrucci AS, Márquez-Ruiz G.
Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers. Foods. 2024; 13(15):2419.
https://doi.org/10.3390/foods13152419
Chicago/Turabian Style
Ruiz-Méndez, MarÃa-Victoria, JoaquÃn Velasco, Adriana Salud Lastrucci, and Gloria Márquez-Ruiz.
2024. "Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers" Foods 13, no. 15: 2419.
https://doi.org/10.3390/foods13152419
APA Style
Ruiz-Méndez, M.-V., Velasco, J., Lastrucci, A. S., & Márquez-Ruiz, G.
(2024). Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers. Foods, 13(15), 2419.
https://doi.org/10.3390/foods13152419