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Shen Q, Zhang Z, Emami S, et al. Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil. NPJ Sci Food. 2021;5(1):13doi: 10.1038/s41538-021-00095-2.
Shen, Q., Zhang, Z., Emami, S., Chen, J., de Moura Bell, J. M. L. N., & Taha, A. Y. (2021). Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil. NPJ science of food, 5(1), 13. https://doi.org/10.1038/s41538-021-00095-2
Shen, Qing, et al. "Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil." NPJ science of food vol. 5,1 (2021): 13. doi: https://doi.org/10.1038/s41538-021-00095-2
Shen Q, Zhang Z, Emami S, Chen J, de Moura Bell JMLN, Taha AY. Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil. NPJ Sci Food. 2021 Apr 28;5(1):13. doi: 10.1038/s41538-021-00095-2. PMID: 33911079; PMCID: PMC8080563.
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