APA (7th ed.) Citation

Amakhmakh, M., Hajib, A., Belmaghraoui, W., Harhar, H., Mohammed, E. A., Abdulmonem, W. A., . . . Meliani, A. Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil. Elsevier.

Chicago Style (17th ed.) Citation

Amakhmakh, Mohammed, Ahmed Hajib, Walid Belmaghraoui, Hicham Harhar, El Asri Mohammed, Waleed Al Abdulmonem, Khang Wen Goh, Abdelhakim Bouyahya, and Abdeslam Meliani. Assessment of the Impact of Microwave Roasting on Nutrient Content, Lipid Profile, and Oxidative Stability of Pomegranate Seed Oil. Elsevier.

MLA (9th ed.) Citation

Amakhmakh, Mohammed, et al. Assessment of the Impact of Microwave Roasting on Nutrient Content, Lipid Profile, and Oxidative Stability of Pomegranate Seed Oil. Elsevier.