Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying

Khor, Y.

food control 2020 Vol. 107 pp. 0-0

171

khor2020influencefood

DOI:

ID: 34484

Ref Key: khor2020influencefood

Use this key to autocite in SciMatic or Thesis Manager

No Bibliography

Account:

NFT Contract Address:

0x95644003c57E6F55A65596E3D9Eac6813e3566dA

Article ID:

34484

Unique Identifier:

10.1016/j.foodcont.2019.106781

Network:

Scimatic Chain (ID: 481)

Authors

Abstract

Journal Name

Year

Title

4/5

Blockchain Upload Locked

Complete all 5 checklist items to tokenize your article

Gas fees required in SCI Coins

Coming soon

Reference Key: lastname+year+titlefirstword+journalfirstword

Article Type (Article, Book, Proceedings etc.)

Add a reference in a raw form. Our automatic system will correct it later.