APA (7th ed.) Citation

Seppanen, C., Csallany, A. S. 5., & University of Minnesota, D. o. F. S. a. N. The Effect of Intermittent and Continuous Heating of Soybean Oil at Frying Temperature on the Formation of 4-Hydroxy-2-trans-nonenal and Other a-, -Unsaturated Hydroxyaldehydes.

Chicago Style (17th ed.) Citation

Seppanen, C.M, A. Saari. 57075 Csallany, and Department of Food Science and Nutrition University of Minnesota. The Effect of Intermittent and Continuous Heating of Soybean Oil at Frying Temperature on the Formation of 4-Hydroxy-2-trans-nonenal and Other a-, -Unsaturated Hydroxyaldehydes.

MLA (8th ed.) Citation

Seppanen, C.M, et al. The Effect of Intermittent and Continuous Heating of Soybean Oil at Frying Temperature on the Formation of 4-Hydroxy-2-trans-nonenal and Other a-, -Unsaturated Hydroxyaldehydes.

IICA/CATIE Citation

Seppanen, C., Csallany, A. S. 5., ; University of Minnesota, D. o. F. S. a. N. The Effect of Intermittent and Continuous Heating of Soybean Oil at Frying Temperature on the Formation of 4-Hydroxy-2-trans-nonenal and Other a-, -Unsaturated Hydroxyaldehydes.