Michel, M.R.; Pacheco-Lara, M.; Rojas, R.; Martínez-Ávila, G.C.G.; Ascacio-Valdés, J.A.; Aguilar-Zárate, M.; Aguilar-Zárate, P.
Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying. Foods 2025, 14, 226.
https://doi.org/10.3390/foods14020226
AMA Style
Michel MR, Pacheco-Lara M, Rojas R, Martínez-Ávila GCG, Ascacio-Valdés JA, Aguilar-Zárate M, Aguilar-Zárate P.
Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying. Foods. 2025; 14(2):226.
https://doi.org/10.3390/foods14020226
Chicago/Turabian Style
Michel, Mariela R., Maritza Pacheco-Lara, Romeo Rojas, Guillermo Cristian G. Martínez-Ávila, Juan Alberto Ascacio-Valdés, Mayra Aguilar-Zárate, and Pedro Aguilar-Zárate.
2025. "Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying" Foods 14, no. 2: 226.
https://doi.org/10.3390/foods14020226
APA Style
Michel, M. R., Pacheco-Lara, M., Rojas, R., Martínez-Ávila, G. C. G., Ascacio-Valdés, J. A., Aguilar-Zárate, M., & Aguilar-Zárate, P.
(2025). Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying. Foods, 14(2), 226.
https://doi.org/10.3390/foods14020226
