Theah, A. Y. V., & Akanbi, T. O. (2023). The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood. MDPI AG.
Chicago Style (17th ed.) CitationTheah, Audrey Yue Vern, and Taiwo O. Akanbi. The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood. MDPI AG, 2023.
MLA (9th ed.) CitationTheah, Audrey Yue Vern, and Taiwo O. Akanbi. The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood. MDPI AG, 2023.
Warning: These citations may not always be 100% accurate.