Deep exploration of lipid oxidation into flavor compounds: A density functional theory study on (E)-2-decenal thermal oxidative reaction.

MLA

Wang, Binchen, et al. “Deep Exploration of Lipid Oxidation into Flavor Compounds: A Density Functional Theory Study on (E)-2-Decenal Thermal Oxidative Reaction.” Food Chemistry, vol. 428, Dec. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.136725.

APA

Wang, B., Wang, S., Wang, Y., Zhang, S., Lin, X., Xu, X., Ji, C., Liang, H., & Dong, L. (2023). Deep exploration of lipid oxidation into flavor compounds: A density functional theory study on (E)-2-decenal thermal oxidative reaction. Food Chemistry, 428, N.PAG. https://doi.org/10.1016/j.foodchem.2023.136725

Chicago

Wang, Binchen, Shang Wang, Yi Wang, Sufang Zhang, Xinping Lin, Xianbing Xu, Chaofan Ji, Huipeng Liang, and Liang Dong. 2023. “Deep Exploration of Lipid Oxidation into Flavor Compounds: A Density Functional Theory Study on (E)-2-Decenal Thermal Oxidative Reaction.” Food Chemistry 428 (December): N.PAG. doi:10.1016/j.foodchem.2023.136725.