Sesé, T.; Cervera-Chiner, L.; GarcÃa-Mares, F.J.; Castelló, M.L.; Ortolá, M.D.
Physicochemical Properties of French Fries After Several Cycles of Frying with Moringa or Olive Oil. Biol. Life Sci. Forum 2024, 37, 17.
https://doi.org/10.3390/blsf2024037017
AMA Style
Sesé T, Cervera-Chiner L, GarcÃa-Mares FJ, Castelló ML, Ortolá MD.
Physicochemical Properties of French Fries After Several Cycles of Frying with Moringa or Olive Oil. Biology and Life Sciences Forum. 2024; 37(1):17.
https://doi.org/10.3390/blsf2024037017
Chicago/Turabian Style
Sesé, Tomás, Lourdes Cervera-Chiner, Francisco José GarcÃa-Mares, MarÃa Luisa Castelló, and MarÃa Dolores Ortolá.
2024. "Physicochemical Properties of French Fries After Several Cycles of Frying with Moringa or Olive Oil" Biology and Life Sciences Forum 37, no. 1: 17.
https://doi.org/10.3390/blsf2024037017
APA Style
Sesé, T., Cervera-Chiner, L., GarcÃa-Mares, F. J., Castelló, M. L., & Ortolá, M. D.
(2024). Physicochemical Properties of French Fries After Several Cycles of Frying with Moringa or Olive Oil. Biology and Life Sciences Forum, 37(1), 17.
https://doi.org/10.3390/blsf2024037017