APA (7th ed.) Citation

Akgül, N., Başhan, M., & Kaçar, S. Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition. Consejo Superior de Investigaciones Científicas.

Chicago Style (17th ed.) Citation

Akgül, N., M. Başhan, and S. Kaçar. Effects of Cooking Mahi-mahi (Coryphaena Hippurus) Fish Fillets with Different Techniques on Their Phospholipid and Triacylglycerol Fatty Acid Composition. Consejo Superior de Investigaciones Científicas.

MLA (9th ed.) Citation

Akgül, N., et al. Effects of Cooking Mahi-mahi (Coryphaena Hippurus) Fish Fillets with Different Techniques on Their Phospholipid and Triacylglycerol Fatty Acid Composition. Consejo Superior de Investigaciones Científicas.