Khor, Y.P.; Hew, K.S.; Abas, F.; Lai, O.M.; Cheong, L.Z.; Nehdi, I.A.; Sbihi, H.M.; Gewik, M.M.; Tan, C.P.
Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles. Foods 2019, 8, 475.
https://doi.org/10.3390/foods8100475
AMA Style
Khor YP, Hew KS, Abas F, Lai OM, Cheong LZ, Nehdi IA, Sbihi HM, Gewik MM, Tan CP.
Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles. Foods. 2019; 8(10):475.
https://doi.org/10.3390/foods8100475
Chicago/Turabian Style
Khor, Yih Phing, Khai Shin Hew, Faridah Abas, Oi Ming Lai, Ling Zhi Cheong, Imededdine Arbi Nehdi, Hassen Mohamed Sbihi, Mohamed Mossad Gewik, and Chin Ping Tan.
2019. "Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles" Foods 8, no. 10: 475.
https://doi.org/10.3390/foods8100475
APA Style
Khor, Y. P., Hew, K. S., Abas, F., Lai, O. M., Cheong, L. Z., Nehdi, I. A., Sbihi, H. M., Gewik, M. M., & Tan, C. P.
(2019). Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles. Foods, 8(10), 475.
https://doi.org/10.3390/foods8100475