Contrastive analysis of lipid composition and thermal and crystallization behavior of olein/stearin fractionated by novel layer melt crystallization from palm oil.

MLA

Lu, Chao, et al. “Contrastive Analysis of Lipid Composition and Thermal and Crystallization Behavior of Olein/Stearin Fractionated by Novel Layer Melt Crystallization from Palm Oil.” Journal of the Science of Food and Agriculture, vol. 101, no. 10, Aug. 2021, pp. 4350–60. EBSCOhost, https://doi.org/10.1002/jsfa.11075.

APA

Lu, C., Qiu, S., Wang, X., He, X., Dang, L., & Wang, Z. (2021). Contrastive analysis of lipid composition and thermal and crystallization behavior of olein/stearin fractionated by novel layer melt crystallization from palm oil. Journal of the Science of Food and Agriculture, 101(10), 4350–4360. https://doi.org/10.1002/jsfa.11075

Chicago

Lu, Chao, Shuang Qiu, Xueping Wang, Xinyi He, Leping Dang, and Zhanzhong Wang. 2021. “Contrastive Analysis of Lipid Composition and Thermal and Crystallization Behavior of Olein/Stearin Fractionated by Novel Layer Melt Crystallization from Palm Oil.” Journal of the Science of Food and Agriculture 101 (10): 4350–60. doi:10.1002/jsfa.11075.