Wang, Z.; Liu, Y.; Li, Q.; Liu, R.; Cai, M.; Zhao, S.
Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat. Foods 2026, 15, 771.
https://doi.org/10.3390/foods15040771
AMA Style
Wang Z, Liu Y, Li Q, Liu R, Cai M, Zhao S.
Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat. Foods. 2026; 15(4):771.
https://doi.org/10.3390/foods15040771
Chicago/Turabian Style
Wang, Zelong, Yinuo Liu, Qiuxiao Li, Ruijia Liu, Ming Cai, and Shuna Zhao.
2026. "Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat" Foods 15, no. 4: 771.
https://doi.org/10.3390/foods15040771
APA Style
Wang, Z., Liu, Y., Li, Q., Liu, R., Cai, M., & Zhao, S.
(2026). Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat. Foods, 15(4), 771.
https://doi.org/10.3390/foods15040771