APA (7th ed.) Citation

Tavakoli, Z., Kavoosi, G., Siahbalaei, R., & Karimi, J. Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity. Elsevier.

Chicago Style (17th ed.) Citation

Tavakoli, Zahra, Gholamreza Kavoosi, Roghayeh Siahbalaei, and Javad Karimi. Spirulina Maxima as a Valuable Ingredient: Determination of Broad Fatty Acid and Amino Acid Profiles and Nutritional Quality and Anti-amylase Capacity. Elsevier.

MLA (9th ed.) Citation

Tavakoli, Zahra, et al. Spirulina Maxima as a Valuable Ingredient: Determination of Broad Fatty Acid and Amino Acid Profiles and Nutritional Quality and Anti-amylase Capacity. Elsevier.