APA (7th ed.) Citation

Dadan, M., Tylewicz, U., Tappi, S., Rybak, K., Witrowa-Rajchert, D., & Rosa, M. D. Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Dadan, Magdalena, Urszula Tylewicz, Silvia Tappi, Katarzyna Rybak, Dorota Witrowa-Rajchert, and Marco Dalla Rosa. Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Dadan, Magdalena, et al. Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.