Microwave‐Accelerated Z‐Isomerization of (all‐E)‐Lycopene in Tomato Oleoresin and Enhancement of the Conversion by Vegetable Oils Containing Disulfide Compounds.

MLA

Honda, Masaki, et al. “Microwave‐Accelerated Z‐Isomerization of (All‐E)‐Lycopene in Tomato Oleoresin and Enhancement of the Conversion by Vegetable Oils Containing Disulfide Compounds.” European Journal of Lipid Science & Technology, vol. 120, no. 7, July 2018, p. 1. EBSCOhost, https://doi.org/10.1002/ejlt.201800060.

APA

Honda, M., Sato, H., Takehara, M., Inoue, Y., Kitamura, C., Takemura, R., Fukaya, T., Wahyudiono, Kanda, H., & Goto, M. (2018). Microwave‐Accelerated Z‐Isomerization of (all‐E)‐Lycopene in Tomato Oleoresin and Enhancement of the Conversion by Vegetable Oils Containing Disulfide Compounds. European Journal of Lipid Science & Technology, 120(7), 1. https://doi.org/10.1002/ejlt.201800060

Chicago

Honda, Masaki, Haruka Sato, Munenori Takehara, Yoshinori Inoue, Chitoshi Kitamura, Ryota Takemura, Tetsuya Fukaya, Wahyudiono, Hideki Kanda, and Motonobu Goto. 2018. “Microwave‐Accelerated Z‐Isomerization of (All‐E)‐Lycopene in Tomato Oleoresin and Enhancement of the Conversion by Vegetable Oils Containing Disulfide Compounds.” European Journal of Lipid Science & Technology 120 (7): 1. doi:10.1002/ejlt.201800060.