1) JAOCS, Journal of the American Oil Chemists' Society
Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures
H. S. Hwang, J. K. Winkler-Moser and S. X. Liu, JAOCS, J. Am. Oil Chem. Soc., 2022, 99, 407–419.
- DOI:
http://dx.doi.org/10.1002/aocs.12585
Review on Occurrence, Sources of Contamination, and Mitigation Strategies of Phthalates in Vegetable Oils
S. Y. Wang, M. Q. Wang, E. Q. Yang, X. M. Chen and F. G. Pan, Eur. J. Lipid Sci. Technol., 2022, 124, 2100086.
- DOI:
http://dx.doi.org/10.1002/ejlt.202100086