Dioleylphosphatidylcholine increases the antioxidant properties of ascorbyl palmitate in bulk oils compared to other hydrophilic and lipophilic antioxidants.

MLA

Kim, Hyunkyung, et al. “Dioleylphosphatidylcholine Increases the Antioxidant Properties of Ascorbyl Palmitate in Bulk Oils Compared to Other Hydrophilic and Lipophilic Antioxidants.” Food Chemistry, vol. 349, July 2021, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.129082.

APA

Kim, H., Woo, Y., Choi, H., Kim, M.-J., & Lee, J. (2021). Dioleylphosphatidylcholine increases the antioxidant properties of ascorbyl palmitate in bulk oils compared to other hydrophilic and lipophilic antioxidants. Food Chemistry, 349, N.PAG. https://doi.org/10.1016/j.foodchem.2021.129082

Chicago

Kim, Hyunkyung, YunSik Woo, HyungSeok Choi, Mi-Ja Kim, and JaeHwan Lee. 2021. “Dioleylphosphatidylcholine Increases the Antioxidant Properties of Ascorbyl Palmitate in Bulk Oils Compared to Other Hydrophilic and Lipophilic Antioxidants.” Food Chemistry 349 (July): N.PAG. doi:10.1016/j.foodchem.2021.129082.