Effects of natural antioxidants on the palm olein quality during the heating and frying.

MLA

Yang, Jin Han, et al. “Effects of Natural Antioxidants on the Palm Olein Quality during the Heating and Frying.” Journal of Food Measurement & Characterization, vol. 14, no. 5, Oct. 2020, pp. 2713–20. EBSCOhost, https://doi.org/10.1007/s11694-020-00517-x.

APA

Yang, J. H., Tran, T. T. T., & Le, V. V. M. (2020). Effects of natural antioxidants on the palm olein quality during the heating and frying. Journal of Food Measurement & Characterization, 14(5), 2713–2720. https://doi.org/10.1007/s11694-020-00517-x

Chicago

Yang, Jin Han, Thi Thu Tra Tran, and Van Viet Man Le. 2020. “Effects of Natural Antioxidants on the Palm Olein Quality during the Heating and Frying.” Journal of Food Measurement & Characterization 14 (5): 2713–20. doi:10.1007/s11694-020-00517-x.