Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying

MLA

Giacomo Squeo, et al. “Changes in Stability, Tocopherols, Fatty Acids and Antioxidant Capacity of Sacha Inchi (Plukenetia Volubilis) Oil during French Fries Deep-Frying.” Food Chemistry, vol. 340, Mar. 2021, p. 127942. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.127942.

APA

Giacomo Squeo, Lorenzo Estivi, Gilbert Rodríguez, Dianeth Buleje, Alyssa Hidalgo, Soledad Quezada Berru, Francesco Caponio, & Andrea Brandolini. (2021). Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying. Food Chemistry, 340, 127942. https://doi.org/10.1016/j.foodchem.2020.127942

Chicago

Giacomo Squeo, Lorenzo Estivi, Gilbert Rodríguez, Dianeth Buleje, Alyssa Hidalgo, Soledad Quezada Berru, Francesco Caponio, and Andrea Brandolini. 2021. “Changes in Stability, Tocopherols, Fatty Acids and Antioxidant Capacity of Sacha Inchi (Plukenetia Volubilis) Oil during French Fries Deep-Frying.” Food Chemistry 340 (March): 127942. doi:10.1016/j.foodchem.2020.127942.