Culler, M. D., Inchingolo, R., McClements, D. J., & Decker, E. A. (2021). Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions. Journal of Agricultural and Food Chemistry, 69(2), 750-755. https://doi.org/10.1021/acs.jafc.0c06209
Chicago-referens (17:e uppl.)Culler, Mitchell D., Raffaella Inchingolo, D. Julian McClements, och Eric A. Decker. "Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions." Journal of Agricultural and Food Chemistry 69, no. 2 (2021): 750-755. https://doi.org/10.1021/acs.jafc.0c06209.
MLA-referens (9:e uppl.)Culler, Mitchell D., et al. "Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions." Journal of Agricultural and Food Chemistry, vol. 69, no. 2, 2021, pp. 750-755, https://doi.org/10.1021/acs.jafc.0c06209.
