Meng, Y.; Yang, H.; Wang, D.; Ma, Y.; Wang, X.; Blasi, F.
Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage. Processes 2021, 9, 1199.
https://doi.org/10.3390/pr9071199
AMA Style
Meng Y, Yang H, Wang D, Ma Y, Wang X, Blasi F.
Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage. Processes. 2021; 9(7):1199.
https://doi.org/10.3390/pr9071199
Chicago/Turabian Style
Meng, Yudong, Haoduo Yang, Dongying Wang, Yuxiang Ma, Xuede Wang, and Francesca Blasi.
2021. "Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage" Processes 9, no. 7: 1199.
https://doi.org/10.3390/pr9071199
APA Style
Meng, Y., Yang, H., Wang, D., Ma, Y., Wang, X., & Blasi, F.
(2021). Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage. Processes, 9(7), 1199.
https://doi.org/10.3390/pr9071199
