Effect of phenolic extracts on trans fatty acid formation during frying

MLA

Ch. Petrakis, et al. “Effect of Phenolic Extracts on Trans Fatty Acid Formation during Frying.” Grasas y Aceites, vol. 50, no. 6, Dec. 1999, pp. 421–25. EBSCOhost, https://doi.org/10.3989/gya.1999.v50.i6.

APA

Ch. Petrakis, A. K. Kiritsakis, & Tamer H. Gamel. (1999). Effect of phenolic extracts on trans fatty acid formation during frying. Grasas y Aceites, 50(6), 421–425. https://doi.org/10.3989/gya.1999.v50.i6

Chicago

Ch. Petrakis, A. K. Kiritsakis, and Tamer H. Gamel. 1999. “Effect of Phenolic Extracts on Trans Fatty Acid Formation during Frying.” Grasas y Aceites 50 (6): 421–25. doi:10.3989/gya.1999.v50.i6.