High-Temperature Natural Antioxidant Improves Soy Oil for Frying

MLA

Marta Meta Gehring, and K. Warner. “High-Temperature Natural Antioxidant Improves Soy Oil for Frying.” Journal of Food Science, vol. 74, Aug. 2009, pp. C500–05. EBSCOhost, https://doi.org/10.1111/j.1750-3841.2009.01249.x.

APA

Marta Meta Gehring, & K. Warner. (2009). High-Temperature Natural Antioxidant Improves Soy Oil for Frying. Journal of Food Science, 74, C500–C505. https://doi.org/10.1111/j.1750-3841.2009.01249.x

Chicago

Marta Meta Gehring, and K. Warner. 2009. “High-Temperature Natural Antioxidant Improves Soy Oil for Frying.” Journal of Food Science 74 (August): C500–505. doi:10.1111/j.1750-3841.2009.01249.x.