APA (7th ed.) Citation

Akgül, N., Başhan, M., & Kaçar, S. (2025). Impact of different cooking techniques on the fatty acid composition in phospholipid and triacylglycerol of leer (Lichia Amia) fillets. Grasas y Aceites, 76(2), 1. https://doi.org/10.3989/gya.0322251.2303

Chicago Style (17th ed.) Citation

Akgül, N., M. Başhan, and S. Kaçar. "Impact of Different Cooking Techniques on the Fatty Acid Composition in Phospholipid and Triacylglycerol of Leer (Lichia Amia) Fillets." Grasas Y Aceites 76, no. 2 (2025): 1. https://doi.org/10.3989/gya.0322251.2303.

MLA (9th ed.) Citation

Akgül, N., et al. "Impact of Different Cooking Techniques on the Fatty Acid Composition in Phospholipid and Triacylglycerol of Leer (Lichia Amia) Fillets." Grasas Y Aceites, vol. 76, no. 2, 2025, p. 1, https://doi.org/10.3989/gya.0322251.2303.