Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy

T. A. Elmosalami, Mahmoud M. Kamel, I. Tomashchuk, Meshal Alzaid, Massaud Mostafa

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DOI: 10.1155/2022/2781450
Published: 2022-08-21
Container: International Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1155/2022/2781450,
  title = {Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy},
  author = {T. A. Elmosalami and Mahmoud M. Kamel and I. Tomashchuk and Meshal Alzaid and Massaud Mostafa},
  year = {2022},
  journal = {International Journal of Food Science},
  doi = {10.1155/2022/2781450},
  url = {https://doi.org/10.1155/2022/2781450}
}

RIS

TY  - JOUR
TI  - Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy
AU  - T. A. Elmosalami
AU  - Mahmoud M. Kamel
AU  - I. Tomashchuk
AU  - Meshal Alzaid
AU  - Massaud Mostafa
PY  - 2022
JO  - International Journal of Food Science
DO  - 10.1155/2022/2781450
UR  - https://doi.org/10.1155/2022/2781450
ER  -

APA

Elmosalami, T. A., Kamel, M. M., Tomashchuk, I., Alzaid, M., & Mostafa, M. (2022). Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy. International Journal of Food Science. https://doi.org/10.1155/2022/2781450

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crossref · retrieved 2026-09-26T13:11:08.790Z