Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids

MLA

Dominik Kmiecik, et al. “Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of Ω6/Ω3 Fatty Acids.” Foods, vol. 11, no. 8, Apr. 2022, p. 1081. EBSCOhost, https://doi.org/10.3390/foods11081081.

APA

Dominik Kmiecik, Monika Fedko, Aleksander Siger, & Przemysław Łukasz Kowalczewski. (2022). Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids. Foods, 11(8), 1081. https://doi.org/10.3390/foods11081081

Chicago

Dominik Kmiecik, Monika Fedko, Aleksander Siger, and Przemysław Łukasz Kowalczewski. 2022. “Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of Ω6/Ω3 Fatty Acids.” Foods 11 (8): 1081. doi:10.3390/foods11081081.