Ghazzawi, H. A., & Al-Ismail, K. A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio. Wiley.
Chicago Style (17th ed.) CitationGhazzawi, Hadeel Ali, and Khalid Al-Ismail. A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio. Wiley.
MLA (9th ed.) CitationGhazzawi, Hadeel Ali, and Khalid Al-Ismail. A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio. Wiley.
Warning: These citations may not always be 100% accurate.