Liu, S.; Shen, M.; Xie, J.; Liu, B.; Li, C.
Effects of Endogenous Antioxidants in Camellia Oil on the Formation of 2-Monochloropropane-1, 3-diol Esters and 3-Monochloropropane-1,2-diol Esters during Thermal Processing. Foods 2024, 13, 261.
https://doi.org/10.3390/foods13020261
AMA Style
Liu S, Shen M, Xie J, Liu B, Li C.
Effects of Endogenous Antioxidants in Camellia Oil on the Formation of 2-Monochloropropane-1, 3-diol Esters and 3-Monochloropropane-1,2-diol Esters during Thermal Processing. Foods. 2024; 13(2):261.
https://doi.org/10.3390/foods13020261
Chicago/Turabian Style
Liu, Shanshan, Mingyue Shen, Jianhua Xie, Bohan Liu, and Chang Li.
2024. "Effects of Endogenous Antioxidants in Camellia Oil on the Formation of 2-Monochloropropane-1, 3-diol Esters and 3-Monochloropropane-1,2-diol Esters during Thermal Processing" Foods 13, no. 2: 261.
https://doi.org/10.3390/foods13020261
APA Style
Liu, S., Shen, M., Xie, J., Liu, B., & Li, C.
(2024). Effects of Endogenous Antioxidants in Camellia Oil on the Formation of 2-Monochloropropane-1, 3-diol Esters and 3-Monochloropropane-1,2-diol Esters during Thermal Processing. Foods, 13(2), 261.
https://doi.org/10.3390/foods13020261