Ji, Y.; Lan, D.; Wang, W.; Goh, K.M.; Tan, C.P.; Wang, Y.
The Formation of 3-Monochloropropanediol Esters and Glycidyl Esters during Heat-Induced Processing Using an Olive-Based Edible Oil. Foods 2022, 11, 4073.
https://doi.org/10.3390/foods11244073
AMA Style
Ji Y, Lan D, Wang W, Goh KM, Tan CP, Wang Y.
The Formation of 3-Monochloropropanediol Esters and Glycidyl Esters during Heat-Induced Processing Using an Olive-Based Edible Oil. Foods. 2022; 11(24):4073.
https://doi.org/10.3390/foods11244073
Chicago/Turabian Style
Ji, Yingrui, Dongming Lan, Weifei Wang, Kok Ming Goh, Chin Ping Tan, and Yonghua Wang.
2022. "The Formation of 3-Monochloropropanediol Esters and Glycidyl Esters during Heat-Induced Processing Using an Olive-Based Edible Oil" Foods 11, no. 24: 4073.
https://doi.org/10.3390/foods11244073
APA Style
Ji, Y., Lan, D., Wang, W., Goh, K. M., Tan, C. P., & Wang, Y.
(2022). The Formation of 3-Monochloropropanediol Esters and Glycidyl Esters during Heat-Induced Processing Using an Olive-Based Edible Oil. Foods, 11(24), 4073.
https://doi.org/10.3390/foods11244073