Athanasiadis, V.; Chatzimitakos, T.; Kalompatsios, D.; Bozinou, E.; Lalas, S.I.
Exploration of High-Nutritional-Quality Vegetable Oil Blend with Enhanced Oxidative Stability as a Frying Medium Substitute for Palm Oil. Lipidology 2024, 1, 75-91.
https://doi.org/10.3390/lipidology1010006
AMA Style
Athanasiadis V, Chatzimitakos T, Kalompatsios D, Bozinou E, Lalas SI.
Exploration of High-Nutritional-Quality Vegetable Oil Blend with Enhanced Oxidative Stability as a Frying Medium Substitute for Palm Oil. Lipidology. 2024; 1(1):75-91.
https://doi.org/10.3390/lipidology1010006
Chicago/Turabian Style
Athanasiadis, Vassilis, Theodoros Chatzimitakos, Dimitrios Kalompatsios, Eleni Bozinou, and Stavros I. Lalas.
2024. "Exploration of High-Nutritional-Quality Vegetable Oil Blend with Enhanced Oxidative Stability as a Frying Medium Substitute for Palm Oil" Lipidology 1, no. 1: 75-91.
https://doi.org/10.3390/lipidology1010006
APA Style
Athanasiadis, V., Chatzimitakos, T., Kalompatsios, D., Bozinou, E., & Lalas, S. I.
(2024). Exploration of High-Nutritional-Quality Vegetable Oil Blend with Enhanced Oxidative Stability as a Frying Medium Substitute for Palm Oil. Lipidology, 1(1), 75-91.
https://doi.org/10.3390/lipidology1010006