APA (7th ed.) Citation

Xu, L., Mei, X., Wu, G., Karrar, E., Jin, Q., & Wang, X. (2022). Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage. Food science & technology, 162, 113417. https://doi.org/10.1016/j.lwt.2022.113417

Chicago Style (17th ed.) Citation

Xu, Lirong, Xue Mei, Gangcheng Wu, Emad Karrar, Qingzhe Jin, and Xingguo Wang. "Inhibitory Effect of Antioxidants on Key Off-odors in French Fries and Oils and Prolong the Optimum Frying Stage." Food Science & Technology 162 (2022): 113417. https://doi.org/10.1016/j.lwt.2022.113417.

MLA (9th ed.) Citation

Xu, Lirong, et al. "Inhibitory Effect of Antioxidants on Key Off-odors in French Fries and Oils and Prolong the Optimum Frying Stage." Food Science & Technology, vol. 162, 2022, p. 113417, https://doi.org/10.1016/j.lwt.2022.113417.