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Lee J, Legako JF, Martini S. Degree of oxidation of sonicated soybean oil using various sonication process parameters. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Juhee Lee
- Department of Nutrition, Dietetics, and Food Science Utah State University Logan UT 84322 USA
| | - Jerrad F. Legako
- Department of Animal and Food Sciences Texas Tech University Lubbock TX 79409 USA
| | - Silvana Martini
- Department of Nutrition, Dietetics, and Food Science Utah State University Logan UT 84322 USA
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