Oxidative stability of poppy seed oils: kinetic and thermodynamic analyses under accelerated conditions.

MLA

Dedebas, Tugba. “Oxidative Stability of Poppy Seed Oils: Kinetic and Thermodynamic Analyses under Accelerated Conditions.” Journal of Food Measurement & Characterization, vol. 18, no. 3, Mar. 2024, pp. 1969–79. EBSCOhost, https://doi.org/10.1007/s11694-023-02323-7.

APA

Dedebas, T. (2024). Oxidative stability of poppy seed oils: kinetic and thermodynamic analyses under accelerated conditions. Journal of Food Measurement & Characterization, 18(3), 1969–1979. https://doi.org/10.1007/s11694-023-02323-7

Chicago

Dedebas, Tugba. 2024. “Oxidative Stability of Poppy Seed Oils: Kinetic and Thermodynamic Analyses under Accelerated Conditions.” Journal of Food Measurement & Characterization 18 (3): 1969–79. doi:10.1007/s11694-023-02323-7.