Comparative Effectiveness of Synthetic and Natural Antioxidants on the Oxidative Stability of Lard.

Jian J, Zhang H, Tu F, Zhang X, Yin J, Gao P.

Open source

DOI: 10.3390/foods15173145
Published: 2026-09-04
Container: Foods
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15173145,
  title = {Comparative Effectiveness of Synthetic and Natural Antioxidants on the Oxidative Stability of Lard.},
  author = {Jian J and  Zhang H and  Tu F and  Zhang X and  Yin J and  Gao P.},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15173145},
  url = {https://doi.org/10.3390/foods15173145}
}

RIS

TY  - JOUR
TI  - Comparative Effectiveness of Synthetic and Natural Antioxidants on the Oxidative Stability of Lard.
AU  - Jian J
AU  -  Zhang H
AU  -  Tu F
AU  -  Zhang X
AU  -  Yin J
AU  -  Gao P.
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15173145
UR  - https://doi.org/10.3390/foods15173145
ER  -

APA

J, J., H, Z., F, T., X, Z., J, Y., & P., G. (2026). Comparative Effectiveness of Synthetic and Natural Antioxidants on the Oxidative Stability of Lard.. Foods. https://doi.org/10.3390/foods15173145

Source records

europe-pmc · retrieved 2026-09-25T19:12:08.835Z
doaj · retrieved 2026-09-25T19:12:08.827Z