APA Citation

Yu, K. S., Cho, H., & Hwang, K. T. (2017). Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips. Food Sci Biotechnol.

Citação norma Chicago

Yu, Ki Seon, Hyunnho Cho, and Keum Taek Hwang. "Physicochemical Properties and Oxidative Stability of Frying Oils During Repeated Frying of Potato Chips." Food Sci Biotechnol 2017.

MLA Citation

Yu, Ki Seon, Hyunnho Cho, and Keum Taek Hwang. "Physicochemical Properties and Oxidative Stability of Frying Oils During Repeated Frying of Potato Chips." Food Sci Biotechnol 2017.

Advarsel: Disse citationer er muligvist ikke 100% nøjagtige.