Kmiecik, D.; Fedko, M.; Małecka, J.; Siger, A.; Kowalczewski, P.Ł.
Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process. Molecules 2023, 28, 4247.
https://doi.org/10.3390/molecules28104247
AMA Style
Kmiecik D, Fedko M, Małecka J, Siger A, Kowalczewski PŁ.
Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process. Molecules. 2023; 28(10):4247.
https://doi.org/10.3390/molecules28104247
Chicago/Turabian Style
Kmiecik, Dominik, Monika Fedko, Justyna Małecka, Aleksander Siger, and Przemysław Łukasz Kowalczewski.
2023. "Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process" Molecules 28, no. 10: 4247.
https://doi.org/10.3390/molecules28104247
APA Style
Kmiecik, D., Fedko, M., Małecka, J., Siger, A., & Kowalczewski, P. Ł.
(2023). Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process. Molecules, 28(10), 4247.
https://doi.org/10.3390/molecules28104247
