APA (7th ed.) Citation

Babiker, E. E., Uslu, N., Ghafoor, K., AL‐Juhaimi, F., Özcan, M. M., & Ahmed, I. A. M. (2022). Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan. Journal of Food Processing & Preservation, 46(1), 1. https://doi.org/10.1111/jfpp.16161

Chicago Style (17th ed.) Citation

Babiker, Elfadıl E., Nurhan Uslu, Kaashif Ghafoor, Fahad AL‐Juhaimi, Mehmet Musa Özcan, and Isam A. Mohamed Ahmed. "Variations in Bioactive Properties, Fatty Acid Compositions, and Phenolic Compounds of Quinoa Grain and Oils Roasted in a Pan." Journal of Food Processing & Preservation 46, no. 1 (2022): 1. https://doi.org/10.1111/jfpp.16161.

MLA (9th ed.) Citation

Babiker, Elfadıl E., et al. "Variations in Bioactive Properties, Fatty Acid Compositions, and Phenolic Compounds of Quinoa Grain and Oils Roasted in a Pan." Journal of Food Processing & Preservation, vol. 46, no. 1, 2022, p. 1, https://doi.org/10.1111/jfpp.16161.