Enhancing oxidative stability of frying oils by low‐frequency radio wave treatment.

MLA

Hong, JiHee, et al. “Enhancing Oxidative Stability of Frying Oils by Low‐frequency Radio Wave Treatment.” International Journal of Food Science & Technology, vol. 56, no. 8, Aug. 2021, pp. 3960–69. EBSCOhost, https://doi.org/10.1111/ijfs.15075.

APA

Hong, J., Choi, H., Lee, Y., & Lee, J. (2021). Enhancing oxidative stability of frying oils by low‐frequency radio wave treatment. International Journal of Food Science & Technology, 56(8), 3960–3969. https://doi.org/10.1111/ijfs.15075

Chicago

Hong, JiHee, HyungSeok Choi, YoonHee Lee, and JaeHwan Lee. 2021. “Enhancing Oxidative Stability of Frying Oils by Low‐frequency Radio Wave Treatment.” International Journal of Food Science & Technology 56 (8): 3960–69. doi:10.1111/ijfs.15075.