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  1. 1
    Sang Sik Jung, Mi-Ja Kim, JaeHwan Lee, Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems, Food Science and Biotechnology, 2014, 23, 5, 1405

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  2. 2
    Tae Soo Kim, JuDong Yeo, Ji Young Kim, Mi-Ja Kim, JaeHwan Lee, Determination of the degree of oxidation in highly-oxidised lipids using profile changes of fatty acids, Food Chemistry, 2013, 138, 2-3, 1792

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